14 Reviews of Buttermilk Roasted Potatoes

From: Sharon123

On Nov 6, 2002

These potatoes were different! My son loved them, the buttermilk gave them lots of flavor! My son made them and he left the peels on (lazy), and they were still good! He used regular baking potatoes.

From: Evie*

On Nov 18, 2002

What a great idea! I used Nadine potatoes (general purpose) The crunchy roasted potato mashed with the buttermilk and chives make this dish a real winner. I didnt use as many potatoes so cut the amount of buttermilk back too. Thanks Bev!

From: Lizzie-Babette

On Sep 23, 2003

Wonderful potatoes! The buttermilk gave the dish a very rich, unique flavor that we loved. I didn't have chives but used chopped green onions. My DH made potato pancakes the next night to have with grilled steak tips & onions rather than bread or biscuits, and they were a hit in that incarnation, too! Bev, this one's a real winner...totally delish. Thanks for sharing; we'll be making this one a LOT!

From: Tander

On May 15, 2004

I made this out of leftovers a couple of years ago. A few new white potatoes, a couple yukon golds, unsalted butter, leftover roasted garlic and leftover buttermilk. The best mashed potatoes I ever ate. I think it was the combination of flavors, definitely the buttermilk is key.

From: Margie Brock

On Aug 4, 2005

Super, super recipe. Thank you! Margie

From: Dancer^

On Sep 21, 2003

Hi Bev, This where great, They turned out perfect, wonderful flavour and nice and fluffy. I served these with Miss Snnie's Prime Rib Roast, Bergy's Onions, Onions & more Onions, Derf's Italian asparagus. It was the perfect meal for our special night. thanks so much.

From: Chef PotPie

On Sep 11, 2005

What a nummie recipe! I used yukon golds and followed the recipe right spot on. It came together perfectly. I melted the butter right in the buttermilk. At first it looked like there would be too much liquid for the potatoes, but it was exactly the right consistency. The buttermilk and the roasted chunks made this dish fabulous! Thanks Bev!

From: *Z*

On Jan 14, 2006

Yummy potatoes!!! I used the yukon gold as called for. The roasting of them really gives it a different flavor. I thought the buttermilk was going to be too much but it absorbed in very well. I also added chopped bacon (b/c I like it). Very tasty!!!

From: LonghornMama

On Oct 21, 2005

Wonderful! Buttermilk gives this dish a nice tangy flavor that compliments the roasted potatoes. Chives are the perfect touch. Easier than traditional mashed potatoes and with low fat buttermilk, a healthier alternative. Thanks, Bev, for a great recipe!

From: Vickiw

On Apr 9, 2006

Very good...I did not have chives so I substituted onion powder. A nice change from regular mashed potatoes.