The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Tags: buttermilk mashed potatoes
Recipe Reviews
sturlington from Hillsborough, NC
These are pretty similar to my standard way of making mashed potatoes. I don't normally add buttermilk, but I will use it if I have any on hand. I didn't really notice the buttermilk in these, but they were absolutely delicious, so perhaps it gives the potatoes that extra zing.
(edited 9th October 2012) (0) comment (0) useful
Queezle_Sister from Salt Lake City, UT
I do not make mashed potatoes very often, but my family does enjoy buttermilk. We all liked these mashed potatoes. I purchased local (Idaho) butter potatoes (yellow fleshed), and followed the recipe as it was given. I wish I had doubled the recipe because it disappeared very quickly.
Making this dish taught me two things: that buttermilk has even more uses than I had though, and that my family just LOVES mashed potatoes.
We will prepare this recipe again.
aj12754 from Montclair, NJ
These were very good -- I like the slight tang that the buttermilk adds quite a bit. Made for a crowd of about 20 people and everyone enjoyed them.
To save on dishwashing chores for this dish, I heated the cream in the microwave in a Pyrex measuring cup and added this to the potatoes. Then I measured the buttermilk in the same cup and added to the potatoes, and then melted the butter in the same cup in the microwave-- and the cup then went in the dishwasher.
Even though we all enjoyed these, my favorite mashed potato remains a Tyler Florence recipe in which the potatoes are cooked in a milk-cream mixture to which some garlic cloves, thyme and a bay leaf have been added. Then potatoes are mashed with some of the hot milk-cream mixture.
(edited 28th December 2010) (0) comment (2) useful
Who doesn’t love mashed potatoes? For me it evokes memories of Friday night dinners. It is the one dish my mom makes, hands down, the best. I credit this to my sister, as she absolutely refused to eat them unless they were lump free. My mom’s mashed potatoes are always piping hot, silky smooth, and perfectly seasoned.
I have tried doing what she says she does a million times, without the same result. Luckily, I have found an alternative recipe that will not fail. Try this recipe once, and I dare you to go back to your other mashed potato recipes. The buttermilk makes them indescribably delicious! As with any recipe, feel free to vary the amount of butter, buttermilk and cream to suit your own taste.
southerncooker from Boomer, NC
We really enjoyed this version of mashed potatoes. I like having the milk at room temperature and melting the butter before adding both to the mashed potatoes. We enjoy mixing it up and adding buttermilk occasionally to our mashed potatoes but I hadn't tried both buttermilk and whole milk. Nice change.
wester from Soesterberg, Utr
A really good mashed potato recipe. Buttery, light, tangy. The mash does not really taste of buttermilk in the end, that just adds a lightly acidic note.
I melted the butter in the same pan I used for heating the milk. As the amounts are small, that doesn't take much time, and I think dirtying three pans for mashed potatoes alone is a bit much.
(edited 11th December 2010) (0) comment (1) useful
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