Creamy Chive Mashed Potatoes
5 medium‐size Yukon Gold potatoes
2 Tbsp butter, softened
4‐oz cream cheese
2 Tbsp chives, snipped
1½ tsp salt, divided
½ cup buttermilk
½ tsp pepper
1 Place whole potatoes, with skin, in large saucepan; cover with water, add 1 tsp salt, and bring to a boil.
2 Reduce heat, and cover and cook for 45 to 60 minutes; drain and peel potatoes.
3 Mash potatoes until semi‐smooth; leave some chunks.
4 Add cream cheese, butter, chives, and ½ tsp each of salt and pepper.
5 Gradually beat in buttermilk until potatoes reach desired consistency.
6 Serve with or without gravy – plain butter is just as good.