Buttermilk Mashed Potatoes

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Made these last night and what a hit. The kids wanted them for lunch too! I don't have a ricer or any other gadgets for mashing potatoes - I just used my mixer. They were perfectly creamy.

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I've made Ina's buttermilk potatoes many times. Just that instead of a food mill I use my potato ricer. Of course you can use an electric mixer or mash by hand, but steaming off extra liquid in the pan and then using a ricer or food mill pretty much ensures that you will not over beat the potatoes. With the ricer or mill, the potatoes go thru the mashing process only once to give an even texture. Over beating releases too much starch, and thus you can end up with a gooey mess. Heating the milk and butter helps the flavors penetrate and also helps keep the potatoes from getting cold. So many reasons this recipe is more than just simple and basic. Thank you, Ina!

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These potatoes always get raves and requests for my "secret." In addition to the Yukon Gold potatoes and the buttermilk, I always cook the potatoes in chicken broth. It adds an extra layer of subtle flavor but doesn't taste "chicken-y" at all.

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This is a good recipe, but I have found that using baking potatoes and baking them instead of boiling make a superior, more creamy mashed potato. I think it's because the drier potato flesh will absorb more of the milk, making for a less watery mixture. Just bake the potatoes until completely cooked. Cut in half lengthwise, and holding a half in a towel, use a spoon to scoop the flesh into a bowl. Then proceed with Ina's recipe from there. I think you will agree that it improves on an already good thing.

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My son went to camp, and he decided he loved mashed potatoes. I had never made them before because of the high fat content. We have lots of tricks to use on this recipe. Fat free milk, lowfat butter, and buttermilk (which most people don't realize is low in fat. It turned out great! My son loved it. The Reviewers that complained about it being soupy need to review Emeril's tips on mashed potatoes. He cooks out extra moisture (smart guy!. Thanks Food Network!

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So creamy and delicious! It's a step up from the traditional mashed potatoes. Like most people are posting, you don't need a food mill. I've used an electric hand mixer but I found the hand masher also does the job. Be careful, the first time I tried the recipe I added all the liquid at once and it was very soupy! So just add the liquid your mixing until you reach the right consistency.

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I did make one small change in that I used about half the butter, but other than that I followed the recipe to the letter. This will definitely my main mashed potato recipe, thank you Ina. The rest of you, ENJOY!

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These were supper creamy. I ran out of time (due to main course and other side being ready so didn't use my food mill, but mashing them worked too. I ended up using only 1/4 of the buttermilk because otherwise my potatoes would have more liquidy than I would have liked. The flavor was still great!! Will definitely be making these again.

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I followed Ina's recipe but added 1/4 cup more buttermilk than the recipe called for. Makes them more tangy, which my family is a fan of! My 2 year old loved them! I didn't use a food mill...I don't own one. I just cooked the potatoes about 5 minutes longer than the recipe said and then just used a fork to break them up then fluff them. They were perfect!

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I liked the idea of melting the butter and milk to ensure the potatoes are kept hot instead of cooling them down by adding cold milk. I didn't use a food mill, instead just cooked the potatoes a little longer than recommended and mashed with a masher. They were silky smooth. I don't think I added enough salt and pepper as they were a bit bland...but I think this was my error. I would make these again. It's a nice way to use up some left over buttermilk for a silky creamy texture.