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Buttery Buttermilk-Mashed Potatoes

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Actress Ali Larter adds a surprise ingredient to her tangy buttermilk mashed potatoes: baking soda, which makes them light and airy.

Slideshow: Mashed Potatoes

  1. 3 pounds baking potatoes, peeled and cut into 2-inch pieces
  2. Fine sea salt
  3. 1 stick unsalted butter
  4. 1 1/4 cups buttermilk
  5. 1 teaspoon baking soda
  6. Freshly ground pepper
  7. Chopped chives, for garnish
  1. In a medium saucepan, cover the potatoes with 2 inches of water. Add 1 teaspoon of sea salt and bring to a boil, then simmer over moderate heat until the potatoes are tender when pierced, about 30 minutes. Drain well, then return the potatoes to the hot saucepan and mash with a potato masher.
  2. Meanwhile, in a small saucepan, melt the butter. Remove from the heat and stir in the buttermilk and baking soda; the mixture will foam up. Stir the buttermilk mixture into the mashed potatoes and season with sea salt and pepper. Scrape the potatoes into a serving bowl and garnish with chives. Serve warm.
Make Ahead The potatoes can be refrigerated overnight. Reheat before serving.