Buttermilk and Tarragon Mashed Potatoes


Buttermilk and Tarragon Mashed Potatoes

Mashed potatoes are my all time favorite thing in the world… I could eat them probably everyday. This recipe kicks the already delicious classic up a few notches in the best way possible! The subtle flavor of the tarragon and buttermilk will make everyone want seconds (or thirds!).

  • Author: Everyday Gourmet with Blakely


  • 1 pound potatoes, peeled and diced
  • 3 tablespoons butter
  • 1/4 cup whole milk
  • 1/2 cup buttermilk
  • 1 cup fresh tarragon
  • salt
  • pepper


  1. Bring a pot of salted water to a boil and add the potatoes. Let them cook until tender, about 10-15 minutes depending on how thin you cut the potatoes. Drain once cooked through
  2. While the potatoes are cooking in a small saucepan heat up the butter, buttermilk, whole milk, and fresh tarragon over medium high heat
  3. Once the liquid comes to a simmer turn off the heat and let the tarragon steep in the milk
  4. Mash the potatoes however you like… some people like them completely smooth while some like them a little chunky
  5. Add half of the liquid (not the leaves) into the potatoes and mix together. Keep adding as much as you’d like until you get your desired consistency
  6. Season well with salt and pepper and serve!

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Buttermilk and Tarragon Mashed Potatoes

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