Appears in Cook's Illustrated November/December 2005
Replacing the butter and cream with buttermilk doesn't work. (Unless you like curdled, parched spuds.) So what's the secret to tangy, creamy mashed potatoes?
Many buttermilk mashed potatoes recipes remove so much butter that the potatoes taste lean and lack creaminess, and suffer from curdling because of a simple substitution of buttermilk for cream. We restored just enough butter to make our po...