Buttermilk Mashed Potatoes
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Reviews
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.
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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, m... Read more
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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.
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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.
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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 da... Read more
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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.