Golden Buttermilk-Chive Mashed Potatoes

Golden Buttermilk-Chive Mashed Potatoes Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

Yield:

Serves 8 (serving size: about 2/3 cup)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 35 Minutes

Nutritional Information

Calories 190
Fat 4.6 g
Satfat 2.9 g
Sodium 335 mg

Ingredients

3 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
2/3 cup warm low-fat buttermilk
1/4 cup warm 1% low-fat milk
3 tablespoons butter, melted
1 1/4 teaspoons kosher salt
1/4 teaspoon white pepper
8 teaspoons chopped fresh chives

Preparation

1. Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.

2. Add buttermilk, milk, melted butter, kosher salt, and white pepper to potato mixture; stir well. Top with chopped fresh chives.

Note:

David Bonom,

November 2013
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