Ingredients:
8 large yukon gold potatoes, peeled and cut into chunks
3 tablespoons butter
1 3/4-2 cups low-fat buttermilk
1/2-3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons snipped chives
2 teaspoons finely chopped fresh tarragon
1 1/2 tablespoons chopped parsley
Directions:
In a large pot, boil the potato chunks in salted water over high heat. Cook until the potatoes are tender, 10 – 15 minutes. Drain.
Return the potatoes to the pot. Add the butter and buttermilk and mash well. Add in the remaining ingredients and mix/mash to desired smoothness.
Servings: 8
Time preparation: 5 min.
Time total: 20 min.