In saucepan of boiling salted water, cook potatoes for 20 minutes or until fork-tender; drain. Return to low heat for 3 minutes to dry. Mash, rice or pass potatoes through food mill to remove all lumps. Using fork, gradually beat in buttermilk, then butter. Stir in dill and chives. Season with salt and pepper to taste.
Potatoes can be refrigerated for up to 1 day and reheated in microwave at High for 5 minutes, rotating twice.
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