Buttermilk Mashed Potatoes

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They were ok. I was asked by my family not to cook them again. I agree with a previous poster, you don't have to heat the milk and butter or use a food mill unless you want to wash more dishes and make things more complicated. Regular mashed potatoes are better. I gave it four stars because they were ok, my family would have given less.

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This Dish was great! i served it with the Chicken Piccata, and onions and my whole family liked all 3 dishes :

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I had some leftover buttermilk to use up, so I decided to try this recipe. I like the taste, though it doesn't say much since you can't really go wrong with mashed potatoes of any kind. The buttermilk did not add anything substantial, and the taste did not blow our mind. Will still be on the lookout for a sensational mashed potatoes recipe.

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I always wondered why every mashed potato recipe has to make it seem so difficult to make good mashed potatoes. You DON'T need a food mill and you don't have to keep the milk and butter warm! All you do is boil the potatoes, add the milk and butter and use a potato masher if you want lumpy but use an electric mixture to make creamy. This recipe is excellent but believe me, you don't have to make all the unneccesary steps.

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These mashed potatoes are awesome! I followed the recipe as written, except I used 2 pounds of potatoes (about 5 medium instead of 1 1/2 pounds. They were so creamy and flavorful and not to mention super easy to make! This recipe will replace my old standby. My husband loved them too.

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Cooked Mother's Day dinner for my wife and kids,and made these as part of a stuffed Cornish Hen presentation...They were a runaway hit with the family,myself included.Very creamy and flavorful,a welcome departure from the humdrum mashies we usually have.

-Frank

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This is a simple way to dress up traditional mashed potatoes. You can definitely taste a little tang from the butter milk. The taste is delicious and buttery, thanks to the Yukon golds and the butter. I mashed it the traditional way as I do not have a food mill and turned out fantastic. I would give this recipe more than 5 stars if it was possible.

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I've done a few mashed potatoes in my day, and I CAN'T believe this could get better. I mean... you mash potatoes and throw a few things in - Right?!? I didn't do the mill (I'm not going to go out and buy a mill for this. I used a whisk. This was the best ever! Creamy, Silky & Delicious!!! By the way, putting the bowl over a steaming pot of water to keep the potatoes warm is perfect.

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These potatoes were so creamy, I loved them! I usually add those same ingredients into my regular mashed potatoes, except the buttermilk. What a difference it makes! I didn't use the entire 1/2 cup, and used a regular potato masher. What a great recipe! Thanks Ina.

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I don't have a food mill, and Ina herself said that one isn't necessary. I mashed them by hand (left the skins on the Yukon Gold... I like my potatoes "rustic.". The buttermilk gave a great depth of flavor. I'll definitely make these again. Thanks, Ina!