Buttermilk Chive Mashed Potatoes with Peas

Vicki Butts (lazyme)


These potatoes are so good with the caramelized onions and peas. I use russets, but you can use gold fleshed potatoes if you like.


☆☆☆☆☆ 0 votes

15 Min
40 Min
Stove Top


  • 2 Tbsp
  • 1
    onion, thinly sliced
  • 1 1/2 lb
  • 1 c
    low-fat buttermilk
  • 3/4 c
  • 1/4 c
    chives, chopped, divided
  • ·
    salt and pepper, to taste

How to Make Buttermilk Chive Mashed Potatoes with Peas


  1. In a medium saute pan, over medium-low heat, melt the butter. Add the onions and cook, stirring often, about 20 minutes or until golden brown. Set aside.
  2. Peel the potatoes and cut into large, even pieces. In a large pot, cover the potatoes with salted water and bring to a boil. Cook the potatoes until soft when tested with a fork, 15 to 20 minutes. Drain.
  3. Force the potatoes through a ricer if you have one. If not, use a mixer or hand masher to mash the potatoes. Add the caramelized onions and buttermilk and beat until light and fluffy, (You can use a little more
    buttermilk if necessary to bring about the desired consistency.) Stir in the peas and half the chives.

    4. 4. Serve in a large bowl sprinkled with the remaining chives.
  4. Season with salt and pepper.
  5. Serve in a large bowl sprinkled with the remaining chives.

Printable Recipe Card

About Buttermilk Chive Mashed Potatoes with Peas

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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