Mashed Yukon Golds with Buttermilk

1. 1

   In a large saucepan, cover the potatoes with cold water and add the salt.

2. 2

   Boil over high heat until tender, 15 to 18 minutes.

3. 3

   Drain, reserving 1/3 cup of the cooking liquid.

4. 4

   Pass the potatoes through a ricer or food mill set over the pan.

5. 5

   Stir in the buttermilk, butter and chives.

6. 6

   Season with pepper.

7. 7

   Add the reserved water to desired consistency and rewarm over moderately low heat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.