A delightful twist on classic mashed potatoes, featuring a creamy texture and a burst of fresh herb flavor.
Peel and chop the potatoes into evenly sized chunks.
Cutting the potatoes into similar sizes ensures even cooking.
Place the potatoes in a saucepan and cover with water. Add a pinch of salt and bring to a boil.
Starting with cold water helps the potatoes cook evenly.
Cook the potatoes until they are fork-tender, then drain them well.
Draining the potatoes thoroughly prevents watery mashed potatoes.
Mash the potatoes using a potato masher until smooth.
For extra smooth potatoes, you can use a ricer instead of a masher.
In a small pan, sauté the garlic in butter until fragrant, then add to the mashed potatoes.
Sautéing the garlic mellows its flavor and adds a subtle sweetness.
Using an electric mixer, blend the mashed potatoes with buttermilk until creamy. Stir in the chopped chives.
Avoid overmixing to prevent the potatoes from becoming gluey.
Season with salt and pepper to taste, and serve warm.
Garnish with additional chives for a fresh presentation.
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