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