Best Fluffy Buttermilk Mashed Potatoes Recipes

FLUFFY BUTTERMILK-MASHED POTATOES

Fluffy Buttermilk-Mashed Potatoes image

Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish. We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.

Provided by Molly O'Neill

Categories side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/4 pounds potatoes (like Yukon Gold), peeled and sliced
1 teaspoon kosher salt, plus more to taste
1/2 cup buttermilk
1/2 teaspoon baking soda
2 teaspoons unsalted butter
Freshly ground pepper to taste

Steps:

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 Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 409 milligrams, Sugar 3 grams, TransFat 0 grams

FLUFFY BUTTERMILK MASHED POTATOES

Fluffy Buttermilk Mashed Potatoes image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/4 pounds white boiling potatoes, peeled and sliced
1 teaspoon salt
3/4 cup warm buttermilk
1/2 teaspoon baking soda
2 teaspoons unsalted butter
Freshly ground black pepper

Steps:

Place the potatoes and 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 are 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 partially mash.
Add the warm buttermilk and baking soda, mix well, and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately.