Adding a serious DIY element to mashed potatoes
Want to truly elevate your mashed potatoes? Make them with your own butter and buttermilk. The process is ridiculously simple.
After culturing heavy cream, you run it through a food processor for several minutes until it separates into the solid fat (the butter) and the liquid (the buttermilk). If you have excess buttermilk, refrigerate it and use it to make pancakes the next day.
Handmade Mustard Butter And Buttermilk Mashed Potatoes
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