Ingredients
Ingredients:
5 lb. russet potatoes, peeled and cut into 2-inch pieces
2 tsp. kosher salt, plus more, to taste
3/4 cup buttermilk
1/2 cup half-and-half
8 Tbs. (1 stick) unsalted butter, cut into small pieces
3/4 cup finely chopped fresh chives
Freshly ground white pepper, to taste
Preparation
Put the potatoes in a large pot. Add the 2 tsp. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.
In a small saucepan over medium heat, combine the buttermilk and half-and-half and heat until just warm. Set aside.
Set a potato ricer or food mill over the pot and pass the potatoes through in batches. Add the butter, then gradually add the buttermilk mixture, stirring constantly with a large wooden spoon until the potatoes are smooth and creamy. Stir in the chives and season with salt and white pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 8 to 10.
