Mashers

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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.

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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.

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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.

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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.

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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.

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These are good, but this needs butter.

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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

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This recipe is great!

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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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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.