Chive & Buttermilk Mashed Potatoes
ACTIVE: 20 minutes TOTAL: 40 minutes
In this mashed potato recipe, we flavor the mashed potatoes with tangy
buttermilk and fresh snipped chives instead of butter.
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
1 cup buttermilk
½ cup snipped fresh chives
Black or white pepper to taste
1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a
large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat
to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
2. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held
mixer or by working through a ricer.
3. Stir buttermilk, chives and pepper into the potatoes.
Calories 151, Fat 0g, (sat 0g), Cholesterol 1mg, Fiber 3g, Total sugars 3g (added 0g),
Protein 4g, Sodium 260mg, Potassium: 581 mg, Folate 19 mcg, Calcium 53mg.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for
up to 2 hours.