Buttermilk makes lighter, lower-calorie mashed potatoes if you don't load in the butter. If you want them richer, add the extra ¼ cup of butter.
- 4 pounds potatoes, peeled and halved, or quartered if large
- 1 cup buttermilk
- 1/2 to 3/4 cup melted butter
- ½ cup chives
- Salt and freshly ground pepper
Place potatoes in a large pot, cover with cold salted water and bring to a boil over high heat. Boil until potatoes are tender when pierced with a fork. Drain. Return to pot and place over low heat, shaking pan to evaporate any extra water.
Remove from heat and mash with a potato masher.
Stir in buttermilk, butter and chives and season with salt and pepper. Serves 8