Recipe information
Yield
Serves 4
Ingredients
6 tablespoons (3/4 stick) butter
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup chopped fresh chives
2 pounds russet potatoes, cut into 1-inch pieces
1/4 cup buttermilk
Preparation
Step 1
Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel, then chives. Set aside.
Step 2
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash. Add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.
