Chef recommends baking soda for fluffier mashed potatoes

A culinary technique involving baking soda can be used to create lighter and fluffier mashed potatoes without adding extra calories from dairy or fats. By adding a pinch of sodium bicarbonate to cooked potatoes before seasoning, a natural chemical reaction occurs that introduces air and creates a more aerated texture.

To further enhance the fluffiness, the addition of an acidic component such as lemon juice, vinegar, or buttermilk can be used to increase the reaction. This method serves as a calorie-conscious alternative to traditional ingredients like butter, cream, or cheese, which often add heaviness to the dish.