Fluffy Buttermilk-Mashed Potatoes

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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

These creamy mashed potatoes are as delicious as a buttery mashed potato, without all of the butter. The addition of baking soda makes for unbelievable fluffiness– a nice addition, if you ask me. The original recipe calls for peeling and slicing the potatoes before cooking. I find that going the extra mile to dice the potatoes makes for a quicker cooking time and easier mashing in the end.

Inspired by: http://cooking.nytimes.com/recipes/41-fluffy-buttermilk-mashed-potatoes

recipe updated Oct 8, 2019


  • Potato icon
  • Kosher salt icon
    Kosher salt
    1 tsp (3g)
  • Water icon
    as needed
  • Buttermilk icon
    ½ cup (120ml)
  • Baking soda icon
    Baking soda
    about ½ teaspoon (2g)
  • Unsalted butter icon
    Unsalted butter
    2 tsp (9g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Large mixing bowl

Step preview

  1. Add potato and kosher salt to a clean saucepan
  2. Fill with water and cover
  3. Heat until boiling
  4. Simmer until tender - 10 min
  5. Drain and reserve liquid
  6. Transfer potatoes to large mixing bowl
  7. Mash briefly with potato masher
  8. Add buttermilk to a clean saucepan
  9. Heat gently until lukewarm - low heat
  10. Transfer milk mixture to potatoes
  11. Add baking soda to the potatoes
  12. Mash completely with potato masher until smooth
  13. Mix in unsalted butter to the potatoes
  14. Season with salt & pepper
  15. Serve immediately
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