Mashed potatoes are fluffier and smoother when buttermilk replaces cream, according to food blogger Brenda Score. The tangy liquid, a byproduct of butter churning, adds flavour and improves texture.
Why Buttermilk Works
Brenda Score, founder of A Farm Girl's Dabbles, explains: "Buttermilk adds a bit of tangy flavour as it's high in lactic acid. It also lends a creamy and slightly thicker texture." Unlike cream, which can make mash greasy and heavy, buttermilk contains less fat and its mild acidity breaks down potato starch, resulting in lighter, smoother mash.
Recipe for Fluffy Mashed Potatoes
Ingredients for four servings: 900g potatoes, 115g unsalted butter, 120ml whole buttermilk, four tablespoons fresh chives, and half a teaspoon salt. Method: Boil potatoes in salted water until fork-tender (about 15 minutes), drain, return to pot, add butter and mash until smooth. Stir in buttermilk, chives, salt, and pepper.
Buttermilk is available in the baking aisle of supermarkets. Its acidity brightens other flavours, complementing butter and leaving diners satisfied without feeling lethargic.
