Buttermilk Mashed Potatoes

• 1 1/2 cups buttermilk
• 2 1/2 pounds Yukon Gold potatoes (5 to 6 medium)
• 2 teaspoons kosher salt, plus more as needed
• 6 tablespoons unsalted butter, plus more for serving

Freshly ground black pepper

• 1 small bunch fresh chives

1. Place 1 1/2 cups buttermilk on the counter and let sit until room temperature. Meanwhile, peel and cut 2 1/2 pounds Yukon Gold potatoes into rough 1-inch chunks. Place the potatoes in a medium saucepan and add enough cold to water to cover by 1-inch. Add 2 teaspoons kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until potatoes are very tender, 10 to 15 minutes.
2. While the potatoes are cooking, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Turn off the heat. Thinly slice 1 small bunch fresh chives until you have 1/4 cup.
3. When the potatoes are ready, drain and return to the pot. Pour the melted butter and buttermilk over the potatoes. Mash with a potato masher until smooth and combined. Don’t overstir. Add the chives and fold to combine. Taste and season with black pepper and more kosher salt as needed. Top with more butter before serving.

General tips: The level of tang in your mashed potatoes can depend on the brand of buttermilk used. For a milder, more subtle buttermilk taste, use 3/4 cup buttermilk and 3/4 cup whole milk.

Storage: Leftover mashed potatoes can be refrigerated in an airtight container for up to 3 days.