Baking Soda

• Baking soda is a quick leavener -- when mixed with food, it produces carbon dioxide, small bubbles that raise the ingredients around it. Its reactions with mashed potatoes are a little more subtle than adding a dash of vinegar, but since the potatoes are slightly on the acidic side, the rising action still works. Add a slightly acidic ingredient, such as a 1/2 tsp of cream of tartar or 3/4 cup of buttermilk to 1 pound of cooked potatoes to enhance the leavening effect. Ensure only a pinch is added to potatoes, however, as baking soda has a distinctive bitter taste that increases with the amount added to a recipe.

Whipping

• Sprinkle in a pinch of baking soda, generally about a half teaspoon when measured, during the whipping process for about 1 pound of potatoes. Only use a hand-held potato masher or a hand-held electric mixer when whipping potatoes, as a blender or food processor breaks down the potatoes too much, resulting in flat, starchy liquid. Add the baking soda as the liquid is being added. Use buttermilk for extra fluffy potatoes, as the acid in them is more pronounced, and reacts even more with the baking soda than regular milk.

Considerations

• Choose a high-starch potato, such as a Russet or Yukon gold, for mashing. If boiling the potatoes instead of roasting them before mashing, thoroughly salt the water, or add desired herbs and spices to the water, as they will be absorbed during the cooking process. Add any oils to the mashed potatoes before adding any liquid, such as milk, as this prevents the starch from becoming too gluelike when other liquids are added. Store in an airtight container in the refrigerator, set to 40 degrees Fahrenheit or below, for two to three days; or in the freezer, set to zero degrees F or below, for up to 10 months.

Alternatives

• Use a baking soda alternative if it is not available. Baking powder works in a manner similar to soda, but it already has the acid component added to the powder, and only requires heat to work. Use the same amount of baking powder in lieu of the baking soda, 1/2 teaspoon for 1 pound of potatoes, if requiring a substitution. If you do not desire to add either of these, be careful not to over-mix the cooked starch, if you want to avoid gooey mashed potatoes. Also, serve the potatoes right away after mixing for the best results.