One of the reasons buttermilk mashed potatoes taste so delicious is due to the distinctive tang of buttermilk. But, one has to be wary of the fact that it curdles at 160 degrees. Add high-fat dairy products, like half-and-half. The fat coats the proteins in the buttermilk and protects them from heat shock.
Also, different potatoes yield different consistencies and flavors based on their level of starch. Yukon Golds work better than russet potatoes, because they have less starch and therefore absorb a lot less water. The result? Yukon Golds produce a better consistency. The russets become too soggy.
It's important to balance the right amount of butter and buttermilk. Not enough butter will result in it tasting too lean. Cook's Illustrated suggests 6 tablespoons of butter and a two-third cup of buttermilk. This allows for you to taste the savory tartness and richness. In short, when making buttermilk mashed potatoes, choose the right potato, the correct amount of butter, and the most appropriate technique so that the buttermilk does not curdle. Epicurious has a great recipe on their site.
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