Buttermilk Mashed Potatoes

serves 6-8

3 pounds Yukon Gold Potatoes, peeled and cut into 1-inch chunks

Kosher salt

9 Tablespoons (4 1/2 ounces) unsalted butter, melted and cooled

1 cup buttermilk, at room temperature

2 Tablespoons chopped fresh chives

Place the potatoes in a large pot and cover with 1-inch of cold water.  Add 1 1/2 tablespoons of salt to the water.  Bring the water to a boil over high heat, then reduce the heat to medium and simmer until potatoes break apart when a paring knife is inserted, about 18-20 minutes.  Drain potatoes.   Mash the potatoes using a ricer or masher.  Mix the melted butter and buttermilk in a small bowl.  Add the buttermilk mixture to the potatoes and, using a rubber spatula, fold gently until just incorporated.  Season with salt and garnish with chives.  Serve immediately.  Enjoy!

Printed from thegalleygourmet.net