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Golden Buttermilk-Chive Mashed Potatoes

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on time 15 mins
Total time 35 mins
Yield Serves 8 (serving size: about 2/3 cup)
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.

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

Nutrition Information

  • calories 190
  • fat 4.6 g
  • satfat 2.9 g
  • sodium 335 mg

How to Make It

  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.