Buttermilk Roasted Potatoes

Yukon gold potatoes work great for this recipe because of their color.
If you can’t find Yukon golds, regular russets work fine.

Prepare and Roast:

6–7 cups Yukon gold potatoes, (2 1/4 lb.), peeled and cut into large
chunks

2 T. olive oil

Mash and Add:

1 1/2 cups buttermilk, warmed

2 T. unsalted butter

1 T. minced chives

Salt and pepper to taste

Prepare potatoes for roasting by peeling and cutting into large chunks.
Toss with oil. Place in 425° oven on lowest rack for best browning.
Roast for 40–45 minutes, turning at least once.

Mash potatoes in large bowl, leaving them slightly chunky. Stir in
buttermilk, butter, and chives. Season with salt and pepper.

Yield: 6 cups

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