Chunky Mashed Potatoes with Buttermilk and Chives

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Make this a staple at all your fall and winter holiday gatherings. Because the skin of Yukon gold potatoes is so thin, there’s no need to peel them first.

Ingredients

• 680 g uncooked Yukon gold potato(es), cut into 2.5-cm (1-inch) chunks

• 3⁄4 cup(s) low-fat buttermilk, warmed

• 2 Tbsp unsalted butter

• 1 tsp kosher salt, or to taste

• 1⁄2 tsp black pepper, or to taste

• 1⁄4 cup(s) chives, fresh, chopped

Instructions

1. Place potatoes in a large saucepan and fill with enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain.

2. Return potatoes to same saucepan; add buttermilk and butter. Coarsely mash potatoes and sprinkle with salt and pepper; fold in chives. Yields about 125 ml (1/2 cup) per serving.

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