Fluffy Buttermilk-Mashed Potatoes

Ingredients

• 1 ¼ pounds white boiling potatoes (about 4 large), peeled and sliced
• 1 teaspoon kosher salt, plus more to taste
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 teaspoons unsalted butter
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    138 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 6 milligrams cholesterol; 805 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. Place the potatoes in a large bowl and mash partly. Cook the buttermilk in a saucepan over low heat to 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.
3. Stir in the butter and additional salt and pepper to taste. If you like very creamy mashed potatoes, add the reserved cooking liquid. Serve immediately.

About 20 minutes