Name: Golden Corral Mashed Potatoes Copycat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds russet potatoes (peeled and cut into 1 ½-inch cubes); 1 cup whole buttermilk; 2 tablespoons butter; 1 teaspoon salt (plus more for cooking potatoes); ½ teaspoon ground white pepper

Golden Corral’s mashed potatoes are one of those buffet staples that keep you coming back for a second scoop. This easy copycat recipe delivers the same light, fluffy texture with just the right tang, thanks to whole buttermilk in place of heavy cream. The result is a side dish that feels satisfyingly rich without being heavy, making it simple to pair with almost any main course. You only need five everyday ingredients and about 30 minutes to bring it to the table.

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Buttermilk whipped potatoes in a serving bowl.

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What makes the Golden Corral Mashed Potatoes so good?

Mashed Potatoes are a simple dish, but getting them just right isn’t easy. Most recipes are overly rich, while others try to overcorrect and come up bland. This Golden Corral Mashed Potatoes recipe is light and fluffy yet still full of flavor. The secret is choosing the best potatoes and using buttermilk instead of regular milk or heavy cream.

You can serve these mashed potatoes alongside just about anything, from pot roast to country-fried steak. Try this Golden Corral Mashed Potatoes recipe tonight.

Ingredients and their roles in the recipe

For this Golden Corral Mashed Potatoes recipe, you’ll need:

Russet potatoes – form the bulk of this recipe. Russet potatoes make a great choice here due to their high starch content, which ensures a smoother texture that can absorb more butter and buttermilk.
Whole buttermilk – gives the mash its characteristic tang, which contrasts well with the richness. Buttermilk is the secret to why this version stands out among other mashed potatoes recipes.
Unsalted butter – provides richness and a creamy mouthfeel. Using unsalted butter allows you to control the amount of salt in the recipe.
Salt – enhances the flavor of all the other ingredients.
Ground white pepper – supplies a gentle heat that is more refined than black pepper and keeps the mashed potatoes white.

Russet potatoes, butter, buttermilk, salt, and pepper.

How to make mashed potatoes like the Golden Corral

To prepare the potatoes:

Scrub the russet potatoes well to remove the dirt.
Peel the potatoes and cut them into one-and-a-half-inch cubes.
Place the cubed potatoes in a large pot and fill with enough cold water to just cover them.
Boil the potatoes uncovered until they are just fork-tender, about 12 to 15 minutes.
Drain the potatoes and set them in the sink.
Pat the cooked potatoes dry and transfer them to a large mixing bowl.
Use a potato masher to mash the potatoes just until you can’t feel any hard lumps. A fork really won’t give you smooth consistency, but they will still taste great. Do not over mash the potatoes, or they will get gummy.

To finish this Golden Corral Mashed Potatoes recipe:

Melt the unsalted butter in the buttermilk in the microwave or on the stovetop over low heat. Stir constantly to prevent the buttermilk from simmering.
Pour some of the buttermilk mixture into the mixing bowl with the mashed potatoes. Fold it in and then add more liquid. Do not overmix to avoid the potatoes from becoming gummy.
Season with a small amount of salt and white pepper, taste, and add more if needed.
Serve immediately.

Making mashed potatoes with butter and buttermilk.

What to serve these mashed potatoes with

Bring your favorite Golden Corral menu items to your home for the ultimate restaurant experience in your dining room.

Golden Corral Seafood Salad – Start dinner off right with this copycat recipe for a real guest favorite, Seafood Salad. It’s a light yet tasty starter featuring mild imitation crab, crunchy celery, slightly sharp green onions, and sweet bell peppers, tossed in a creamy salad dressing.

Easy Golden Corral Pot Roast – Something so easy to make has no right to be this delicious. This fork-tender, melt-in-your-mouth pot roast deserves center stage with its rich gravy and sweet onions and carrots. Serve this over mashed potatoes or wide egg noodles for a filling meal.

Golden Corral Bread Pudding – This is the old-fashioned bread pudding that you remember having as a child. The egg custard base with just a touch of vanilla turns a loaf of stale bread into something irresistible. This traditional bread pudding is tasty enough to serve on its own, but try adding a scoop of French vanilla ice cream for something extra decadent.

A bowl of buttery mashed potatoes on a marble surface.

How to store and reheat the leftovers

Refrigerator storage: Spread any extra mashed potatoes into a thin layer to cool it more quickly. Transfer the room-temperature mashed potatoes into an airtight container and press lightly oiled plastic wrap directly onto the potatoes to prevent a skin from forming. Store in the fridge for up to three days.

Freezer storage: For longer storage, cool the mashed potatoes as above, then freeze them. Break the frozen mashed potatoes into serving portions, then transfer them to a freezer-safe bag. Keep in the freezer for up to a month. For the best texture, thaw the mashed potatoes in the fridge overnight before reheating.

Reheating instructions: Gently warming the mashed potatoes in a saucepan over low heat will give you the best results. Add a splash of buttermilk or regular milk to help the potatoes heat evenly. If you are in a rush, you can warm the potatoes in the microwave in one-minute bursts, stirring between each.

A bowl of buttery whipped potatoes with a spoon resting on a napkin beside it.

Love restaurant-style mashed potatoes? Try these copycat recipes:

Check out more of my easy side dish recipes to make for dinner.

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