Mashed Potatoes with Buttermilk and Dill

Ingredients

• 6 servings pepper black freshly ground
• 0.8 cup buttermilk 
• 1 teaspoon chives thinly sliced
• 2 teaspoons optional: dill finely chopped
• 1 teaspoon kosher salt as needed plus more
• 0.3 cup milk low-fat
• 2 pounds russet potatoes peeled cut into 1-inch pieces ( 4 medium)

Equipment

• bowl
• frying pan
• sauce pan
• potato ricer

Directions

1. In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes.
2. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes.
3. Transfer the potatoes to a food mill, ricer, or bowl.
4. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.