red potatoes, scrubbed (about 6)
salt, plus more to taste
fresh chives, chopped
freshly ground pepper, to taste
- Cover potatoes with cold water in a large saucepan. Add salt and bring to a simmer over medium heat. Cook until tender, 12 to 15 minutes.
- Drain the potatoes in a colander and transfer to a medium bowl.
- Coarsely crush the potatoes with a potato masher or the back of a large spoon. Gently stir in buttermilk and chives. Season with salt and pepper.
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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