Chunky Mashed Potatoes with Buttermilk and Chives
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
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
Yukon gold potato
680 gm, cut into 2.5-cm (1-inch) chunks
1% low-fat buttermilk
¾ cup(s), warmed
Unsalted butter
2 tbsp(s)
Kosher salt
1 tsp(s), or to taste
Black pepper
½ pinch(es), or to taste
Chives
¼ cup(s), 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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