Appears in Cook's Country February/March 2010
Too many recipes are buttermilk in name only. We wanted to actually taste the stuff.
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....