Rustic Mashed Red Potatoes with Parmesan

Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high. Boil until tender, 25 minutes. Drain; return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 50 seconds.

Place buttermilk and softened butter in a microwavable glass bowl; microwave on HIGH until warm, 30 to 60 seconds. Add warm buttermilk mixture, cream cheese, Parmesan cheese, salt, and white pepper to potatoes; mash with a potato masher. Top with chopped fresh chives.

Make it ahead: Prepare 1 day ahead; cover and refrigerate. Reheat before serving.