Mashers

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good! I had to do this a couple times to get it how I liked it. The buttermilk mixture kept curdling on me as well, so to get around that I toasted the garlic in a tablespoon of butter over medium-low (if you like garlic a lot then mince it up, as soon as it starts browning, take it off and let it cool for a minute. THEN add the milk mixture and stir. It should warm up enough to disperse the garlic flavor throughout.

If you like garlic, leave the minced bits in. If not, then just get 'em out before you add to the potatoes.

Thanks Alton!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is very simple and easy. The mixture of potatoes is brilliant- there is a perfect amount of chunks. I had to use all of the milk mixture and they still weren't creamy enough for me. I did add some of the garlic, definitely not all of it. I mashed them well so I didn't get any garlic-y chunks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe, as transcribed here, seems to skip a few things. The answer to the confusion about the garlic seems to be in reviewing the original episode (Season 1, Episode 2.

One can see Mr. Brown pouring the buttermilk/heavy cream mixture into the potatoes slowly, leaving almost half of the mixture in the pot. He even says: "You don't want to go overboard on this stuff because before you know it, you could have potato soup which is nice but it's not really what we're after. ... I'm going to go with just a little more of the mixture. That is probably going to be enough. Every time you make this it's going to be a little different so it is always nice to have a little more of the mixture than you think you might need."

Had he poured every bit of the mixture into the potatoes, the garlic would have fallen in in chunks. He would have probably mentioned something about it. My person use: let the garlic give the sauce a light flavor, but don't mix it into the potatoes unless you're REALLY into garlic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My DBF made this recipe for the first time last night, but didn't remove the garlic from the milk mixture prior to mixing with the potatoes. I wish the recipe had a little more instruction about what to do with the garlic. Simmering the mashed cloves in the milk doesn't cook them enough to make them palatable (and I'm a huge garlic fan!, and the recipe doesn't say to strain them out. The potatoes were good but very, very garlic-heavy, as they had random chunks of half-cooked garlic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good flavor affinities- garlic, buttermilk, taters, but this whole simmering buttermilk and cream ordeal just broke the buttermilk, made a huge mess and seems unnecessary. You can always just use garlic powder or garlic salt or roast the garlic, whatever- I wouldn't try this method unless you enjoy cleaning buttermilk off your vent hood.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is now my standard mashed potatoes recipe. The acid from the buttermilk gives these potatoes so much flavor that I feel they don't need all the butter and cream my husband usually adds.

It's unfortunate that AB doesn't discuss buttermilk's tendency to curdle when heated. Preheating the buttermilk in the same pan with the cream should prevent this; folks who skip that step and pour cold buttermilk into hot potatoes will probably get curds. Slowly heating the b'milk with the cream is key.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very light, however I was expecting a creamy and more satisfying taste. They were too bland and lacked the buttery flavour. I served these potatoes on thanksgiving and I usually get compliments on my mashed potatoes, so I thounght I would venture to Alton's Masher, however I didn't get the normal rave about this recipe. Also, I had leftover mashers, which is very unusual for my family.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are good, but this needs butter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe, only I used whole milk instead of buttermilk, since I do not like buttermilk. Otherwise these are probably the best mashed potatoes I have ever had

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is great!