Buttermilk Herb Mashed Potatoes
|Yukon gold potatoes||3 Pound, cut into 1 inch cubes|
|1% buttermilk||1 1⁄2 Cup (24 tbs)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||1 Tablespoon (Fresh Ones)|
|Chopped chives||1 Tablespoon (Fresh Ones)|
|Ground black pepper||1⁄8 Teaspoon|
Cover potatoes with cold water and bring to a boil over high heat.
Reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are tender when tested with a sharp knife.
Drain and return to the saucepan.
Off heat, mash with a potato masher until almost smooth.
In a medium saucepan, combine the buttermilk, sour cream, parsley, chives, salt, and pepper.
Whisk until smooth.
Whisk over medium heat for 3 to 4 minutes, or until hot.
Pour over the potatoes and mash until the buttermilk mixture is thoroughly incorporated.