Fluffy Buttermilk-Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 1/4 lbs Potatoes

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 tsp Kosher salt
  • 1 Pepper, freshly ground

• Dairy

  • 2 tsp Butter, unsalted
  • 1/2 cup Buttermilk

Found on cooking.nytimes.com

Description

Directions

• Place the potatoes and 1 teaspoon of salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes can be pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid. 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. If you like very creamy mashed potatoes, add the reserved cooking liquid. Serve immediately.

Nutrition