What dinner wouldn’t be made better by adding some creamy mashed potatoes on the side? If you’re going for it, there’s one ingredient that’ll guarantee each extra-fluffy bite is totally worth it — and it’s not what you think.
You’ve definitely heard of adding things like cream cheese, heavy whipping cream, and butter — but why not try a healthier ingredient that’ll make your spuds taste just as indulgent. And, it’s sitting right there in your pantry! Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds.
When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!
But be warned: Adding baking soda to mashed potatoes is a delicate science, too much can make them taste bitter and salty. We recommend testing this trick first before you invite all your friends and family over to dig in.
Some traditional mashed potato recipes call for up to ½ a teaspoon of baking soda. You can use this as a general guideline, but your best bet is to begin by adding just a tiny bit. If the potatoes aren’t up to snuff, add a little bit more, repeating this process until you have the perfect, melt-in-your-mouth mashed potatoes.This method may require a bit of time and effort, as well as a lot of potatoes, but who are we to say no to second helpings?
More From Woman’s World
Melting Potatoes Are the Only Carbs I Ever Want to Eat Again
Swap Boring Side Dishes With One of These 7 Decadent Potato and Yam Recipes
How to Use a Ricer for the Fluffiest Mashed Potatoes You’ve Ever Tasted
