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Mashers Recipe

Mashers

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on November 09, 2006

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    I've made this variations of this recipe every year since it first aired. Its another great and malleable winner from Mr. Brown. My only tweak to it is to use half and half instead of heavy cream.

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  • on September 02, 2006

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    I use this as my basic mashed potato recipe now, however I use Yukon golds and they work just fine. I have also found usind real butter milk not the stuff with the Carrageen and guar gum works best.

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  • on July 29, 2005

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    OK. It's sort of early to post. The potatoes aren't yet boiled, but I have great expectations.

    I guess I'm the first to post that the buttermilk / cream combo seems to curtle in the pot. I threw out the first batch and tried again - lowest heat setting on my gas stove (yes, it's very low, and a good steel pot, with a heavy clad bottom which I use to ensure even heat distribution.

    Curtled again, before reaching simmer.

    What am I doing wrong?

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  • on February 18, 2005

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    they were really good just a little bland.

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  • on February 12, 2005

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    I thought these were great! I did melt and add some butter, that's the only reason I'm rating this recipe a 4 instead of a 5-star. The buttermilk and garlic infusion of the liquids definitely adds to the taste.

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  • on February 08, 2005

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    these directions made fluffy delicious mashed potatoes. i took the garlic cloves out of the milk after i infused for the perfect not too strong garlic flavor

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  • on February 01, 2005

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    I love everything Alton makes but this isn't quite worth the extra work. Its really good, but I don't think all the extra cooking of the wet ingredients is all that necessary. Doesn't really taste any different in the end- in my opinion. I know I'm splitting hairs but its still really good!

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  • on October 23, 2004

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    Wow, I'm really surprised some people didn't like this recipe. It has been the only recipe I use since I first saw the episode air almost 3 years ago and tried them that week. I think they are the best mashers I have ever had. Secret #1 is to salt the water (like sea salt, as he says, you won't need to salt them later. And #2 is the buttermilk, which gives them some tang. I must admit, I did melt and add some butter. I've forwarded this on to my niece who is just starting out cooking and she too gets flawless potatoes every time. Personal preference I guess. I would at least recommend giving them a try if you are getting less than perfect results with other ways for making mashed potatoes.

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  • on August 08, 2004

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    I did these mashed potatoes. They were good but I have had better. I thought that maybe I should have had had some more buttermilk or something. I will try them again.

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  • on June 10, 2004

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    super easy and i didn't even need salt. buttermilk makes the dish.

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