Nutrition per serving may change if servings are adjusted.
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
1 cup buttermilk
1/2 cup snipped fresh chives
Black or white pepper to taste
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.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Stir buttermilk, chives, and pepper into the potatoes.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
151 calories;0 g fat(0 g sat); 3 g fiber; 34 g carbohydrates; 4 g protein; 19 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 150 IU vitamin A; 14 mg vitamin C; 53 mg calcium; 1 mg iron; 286 mg sodium; 581 mg potassium
Vitamin C (23% daily value), Potassium (17% dv)