Buttermilk Mashed Potatoes
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Appears in Cook's Country February/March 2010
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....