Chunky mashed potatoes with buttermilk and chives
No special fall or holiday meal is complete without creamy, warm smashed spuds. While many variations may exist, nothing beats the good old-fashioned ones made simply with buttermilk, real butter, and chives. You can always stir in some cheese but just keep in mind this will affect the nutritional value of the recipe. Because the skin of Yukon gold potatoes is so thin, there’s no need to peel them first. Placing the potatoes in cold water and then bringing them to a boil ensures that they’ll cook evenly. If you add them to boiling water, the outsides will get too mushy before their centers are cooked.
Uncooked Yukon gold potato
1½ pound(s), cut into 1-inch chunks
1% low fat buttermilk
¾ cup(s), warmed
1 tsp, or to taste
½ tsp, freshly ground, or to taste
¼ cup(s), fresh, chopped
- 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.
- Return potatoes to same saucepan; add buttermilk and butter. Coarsely mash potatoes and sprinkle with salt and pepper; fold in chives. Yields about 1/2 cup per serving.