Buttermilk Mashed Potatoes
8 comments
Appears in Cook's Country February/March 2010
Too many recipes are buttermilk in name only. We wanted to actually taste the stuff.
WHY THIS RECIPE WORKS
Cooking our Buttermilk Mashed Potatoes directly in buttermilk thinned with a little water helped them to soak up the flavor. As the potatoes cooked, the buttermilk began to separate, but once we mashed the potatoes, the problem disappeared....
