Mashed Potatoes with Buttermilk and Dill

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces

1 teaspoon kosher salt, plus more as needed

1/4 cup low-fat milk

3/4 cup buttermilk

2 teaspoons finely chopped dill

1 teaspoon thinly sliced chives

Freshly ground black pepper


  1. In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl. 
  2. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately. 

Cook’s Note

Do not heat the low-fat milk and buttermilk before adding to the potatoes or they will curdle.