GOLDEN BUTTERMILK MASHED POTATOES

5 pounds baking potatoes, peeled and quartered
2 large sweet potatoes, peeled and quartered
2 garlic cloves, sliced
1 1/2 cups buttermilk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon minced chives or scallions

Place the baking potatoes, sweet potatoes and garlic in a large saucepan and add enough water to cover by 1 inch. Bring to a boil, reduce the heat, cover and cook 15 to 20 minutes, or until tender. Reserve 1/4 cup cooking water and drain the potatoes and garlic well in the colander.

Transfer to a large bowl and mash with a potato masher or large spoon. With an electric mixer on medium speed, gradually beat in the buttermilk until the potatoes are smooth and fluffy, beating in the reserved cooking water if necessary. Beat in the salt and pepper.

Reheat the potatoes if necessary, turn into a serving dish, and sprinkle chives or scallions on top.

Makes 8 to 10 servings
Source: 50 Best Mashed Potatoes by Sarah Reynolds