Buttermilk Mashed Jacket Potatoes

California Walnut Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 75 mins

You can eat them plain or punch up the flavor with the addition of optional flavorings. According to recipe creator Tina Salter, “They can be made an hour or two ahead and reheated in a 300F oven before serving.”


Mashed Potatoes:
4-- (8-ounce) Yukon Gold potatoes, scrubbed
1cup low-fat buttermilk, at room temperature
1teaspoon kosher salt
1/8teaspoon ground white pepper
-- Parsley sprigs or chives, for garnish
Optional flavorings:
1 to 2teaspoons prepared horseradish
4teaspoons minced chives


  1. Preheat the oven to 350F. Prick each potato a few times with the tip of a sharp knife. Arrange the potatoes directly on the oven rack, in the center of the oven, and bake until tender when pierced with the tip of a sharp knife, about 1 hour and 15 minutes.
  2. In a small bowl, whisk together the buttermilk, salt and pepper. Stir in one of the optional flavorings; set aside.
  3. Cut the hot potatoes in half and using a small spoon, carefully scoop out the pulp into a medium-size mixing bowl, taking care not to tear the skins. Set the skins aside.
  4. Using a hand-held potato masher, mash the potatoes thoroughly, gradually adding the buttermilk. Divide the filling evenly among the potato skins and garnish with parsley or chives. Serve hot!

Recipe by Tina Salter.


Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 18
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 270mg
  • Potassium 650mg
  • Carbohydrate 25g
  • Fiber 3g
  • Sugars 3g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 20%
  • Calcium 6%
  • Iron 6%