Yukon
gold potatoes work great for this recipe because of their color. If
you can’t find Yukon golds, regular russets work fine.
Makes:
6 Cups
Total Time: 50 Minutes
Prepare and Roast:
6–7 cups Yukon gold potatoes, (2 1/4 lb.), peeled and cut
into large chunks
2 T. olive oil
Mash and Add:
1 1/2 cups buttermilk, warmed
2 T. unsalted butter
1 T. minced chives
Salt and pepper to taste
Prepare potatoes for roasting by peeling and cutting
into large chunks. Toss with oil. Place in 425° oven on lowest
rack for best browning. Roast for 40–45 minutes, turning at
least once.
Mash potatoes in large bowl, leaving them slightly
chunky. Stir in buttermilk, butter, and chives. Season with salt
and pepper.
