Buttermilk Roasted Potatoes

Regular russet potatoes will work fine in this recipe if you are unable to find the Yukon Gold.

• Ready In: 1 hr
• Yields: 6 cups

Ingredients

• Prepare and Roast

• 6 -7  cups yukon gold potatoes, pototes peeled and cut into large chunks (2 1/4 lb)
• 2  tablespoons olive oil

• Mash and Add

• 1 1⁄2 cups buttermilk, warmed
• 2  tablespoons unsalted butter
• 1  tablespoon  minced chives
•  salt and pepper

Directions

1. Prepare potatoes for roasting by peeling and cutting into large chunks.
2. Toss with oil.
3. Place in 425°F oven on lowest rack for best browning.
4. Roast for 40-45 minutes, turning at least once.
5. Mash potatoes in large bowl, leaving them slightly chunky.
6. Stir in buttermilk, butter, and chives.
7. Season with salt and pepper.