This simple preparation makes a smashing and virtually labor-free alternative to traditional mashed potatoes.
Cover potatoes with cold water in a large saucepan. Add salt and bring to a simmer over medium heat. Cook until tender, 12 to 15 minutes. Drain the potatoes in a colander and transfer to a medium bowl. Coarsely crush the potatoes with a potato masher or the back of a large spoon. Gently stir in buttermilk and chives. Season with salt and pepper.
good but... i find it hard to believe that any recipe with a half cup of buttermilk in it is fat free... Pros: tastes great! Cons: buttermilk?