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.