Buttermilk Mashed Potatoes

Prep: 25 min., Cook: 30 min.

Yield: Makes 6 servings

Ingredients

• 3  garlic cloves, minced
• 1  tablespoon  olive oil
• 2  cups  low-sodium chicken broth
• 3 1/2  pounds  Yukon gold potatoes, peeled and cubed
• 1 1/4  teaspoons  salt, divided
• 1 1/2  cups  warm buttermilk
• 1/3  cup  butter, melted
• 3/4  teaspoon  pepper
• 4  tablespoons  chopped fresh chives

Preparation

1. Sauté garlic in hot oil in a Dutch oven over medium heat 3 minutes. Add 8 cups water, chicken broth, potatoes, and 1/4 tsp. salt; bring to a boil. Cover, reduce heat, and cook 15 to 20 minutes or until potatoes are tender.

2. Drain potatoes, and return to Dutch oven. Add buttermilk, butter, pepper, and remaining 1 tsp. salt. Mash potatoes with a large fork or potato masher to desired consistency. Sprinkle evenly with chives; serve immediately.