Fluffy Buttermilk-Mashed Potatoes

• 1 1/4 pounds white boiling potatoes (about 4 large), 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

1. Place the potatoes and 1 teaspoon of salt in a medium saucepan and add enough water to cover.
2. Bring to a boil over high heat.
3. Reduce the heat and simmer until the potatoes can be pierced easily with a fork, about 10 minutes.
4. Drain, reserving a few tablespoons of the cooking liquid.
5. Place the potatoes in a large bowl and mash partly.
6. Cook the buttermilk in a saucepan over low heat to warm it; do not let the buttermilk get too hot or it will separate.
7. Add it and the baking soda to the potatoes and mash completely.
8. Stir in the butter and additional salt and pepper to taste.
9. If you like very creamy mashed potatoes, add the reserved cooking liquid.
10. Serve immediately.

white boiling potatoes, kosher salt, buttermilk, baking soda, unsalted butter, freshly ground pepper

Taken from cooking.nytimes.com/recipes/41 (may not work)