adapted from The Irish Spirit by Margaret Johnson
Yield: 4-6 servings
3 pounds baking potatoes, peeled ad cut into small chunks
1/2 cup unsalted Kerrygold Irish butter, cut into pieces
1 cup buttermilk
1/4 cup half and half
1/2 tsp dried thyme
Kosher salt and fresh ground pepper, to taste
Cook the potatoes in a large pot of boiling salted water until tender, about 15 minutes. Drain. Return the potatoes to the pot. Mash over low heat until they are almost smooth or to your desired consistency. Stir in the butter. Add the buttermilk and half and half in parts mixing after each part. Stop when they are at your desired consistency. Mix in the thyme and chives. Season with Kosher salt and freshly ground pepper, to taste.
Note: Everybody has a preference when it comes to the consistency of their mashed potatoes. I did not use all of the liquid in the recipe. I added it in parts until I was happy with the consistency.