Nutrition Information (per serving)
5 (½ cup ea.)
1 lb yukon gold potatoes, peeled and diced
⅓ cup buttermilk
1 Tbsp chives, finely chopped
½ tsp white pepper
¼ tsp sea salt
- Preheat oven to 325F.
- In a medium saucepan, combine 1 quart water and potatoes. Bring to a boil and cook for 15 to 20 minutes until potatoes are tender but still hold together. Drain well and transfer onto sheet pan. Steam dry potatoes in oven for 2 to 3 minutes.
- Place potatoes into mixing bowl and add remaining ingredients. Beat with electric mixer until fluffy.