Ingredients30 m servings 132 cals
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
- Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.
Per Serving: 132 calories; 2.3 g fat; 25.1 g carbohydrates; 3.6 g protein; 6 mg cholesterol; 44 mg sodium. Full nutrition
ReviewsRead all reviews 3
Since it was what I had in the house, I used a combination of russet and Yukon Gold potatoes. I followed the recipe but found I needed to add more butter. Lots more butter.
Very good and easy to make, did add some half & half to make it even creamier.