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