I decided to post this up here in sides and not derail Johnnie's thread on buttermilk brined pork chops. The mention of experimenting with buttermilk reminded me of something I tried out a couple times, and I thought I'd share it.
I was out of regular milk for mashers one evening, but had a whole carton of buttermilk, so I decided "
what the heck" and threw it in. It took more of the buttermilk than regular milk to get the texture right, but taste was phenominal, like mashers with sour cream mixed right in. They still had a thicker texture thaqn regular spuds, and we're light like regular potatoes, but were really tasty, and took to black pepper really well.
Anybody else got any crazy spins on conventional potato dishes, or other sides?