Cook mashed potatoes in buttermilk
I heard somebody mention cooking mashed potatoes in the buttermilk instead of water. Has anybody heard of this or have a link to a recipe?
Best Answer
Jack Bishop of America's Test Kitchen has a recipe for cooking potatoes in buttermilk. It is correct that the acidity of buttermilk will cause the combination to cook unevenly and can be bitter, so Bishop adds a small amount of baking soda to counter the acid. Here is a link that may be helpful http://www.npr.org/blogs/thesalt/2014/10/23/358101692/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks
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Can you use buttermilk in your mashed potatoes?
Place the potatoes in a large bowl and mash partly. Cook the buttermilk in a saucepan over low heat to just barely warm it; do not let the buttermilk get too hot or it will separate. Add it and the baking soda to the potatoes and mash completely. Stir in the butter, additional salt and the pepper to taste.Can I use buttermilk instead of milk for instant mashed potatoes?
You came to the right place! The combo of tangy buttermilk with sour cream, and melting butter make the richest and mouth-watering taters ever. Mashed Potatoes that have been made in the Instant Pot! If you are a regular here, you know I grew up on mashed potatoes, lots of them!What can I use instead of milk to make mashed potatoes?
Dairy Substitutes for MilkWhat is a good substitute for butter in mashed potatoes?
Add Oil, Margarine and Milk Drizzling in a little of either oil in makes a great substitute for butter in mashed potatoes. Though oil is healthier, it is even higher in calories than butter, however, so take care if you are weight-watching. A tablespoon of olive oil has 118 calories according to the USDA.How to make Buttermilk Mashed Potatoes | Williams-Sonoma
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Answer 2
I would advise against it. Cooking in acid makes vegetables firm. Sometimes this is a good thing, but if you want to mash your potatoes afterwards, you want them soft. Else you'll get the wrong texture.
There are numerous recipes for adding dairy products to the mashed potatoes after they have been cooked and mashed, and they taste well. You can look for them, or experiment yourself. It's a matter of what taste/texture you like, there aren't any physics involved which you'd throw off with a "wrong" ratio.
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