I made Ina Garten's buttermilk mashed potatoes. From now on, I'll bring this easy side dish to every holiday dinner.

"Whether you're a traditionalist or you like to change up your holiday menu every year like me, your Thanksgiving table is probably incomplete without a big bowl of piping-hot mashed potatoes. That said, there's nothing worse than digging into a pile of fluffy potatoes, only to discover that they're bland or dry. Although there are dozens of ways to dress up spuds with mix-ins like cheese, sour cream, and extra butter, kitchen queen Ina Garten has a wonderfully simple recipe that I had to try."

"You only need six ingredients for this holiday side dish: kosher salt, potatoes, whole milk, unsalted butter, buttermilk, and black pepper. Garten recommends using a potato that's easy to boil, such as Yukon Gold. Russets would work well, too: Compared to other potatoes, these varieties contain more starch, which breaks down when mashed into a light and fluffy texture. Yukons are my personal preference, since I've found them to be slightly creamier."

Buttermilk mashed potatoes deliver more flavor and ultra-creamy texture compared with traditional recipes. The recipe uses six simple ingredients: kosher salt, potatoes, whole milk, unsalted butter, buttermilk, and black pepper. Yukon Gold or Russet potatoes are recommended because higher starch content produces a light, fluffy texture when mashed; Yukon Gold adds slightly creamier mouthfeel. The method stays short and straightforward while producing piping-hot, flavor-packed results ideal for Thanksgiving or dinner parties. Mix-ins like cheese, sour cream, or extra butter are optional, but buttermilk alone notably enhances taste and creaminess.

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