Buttermilk and Chive Mashed Potatoes

Country music group Little Big Town's Kimberly Schlapman shares her recipe for Yukon potatoes mashed with garlic and chives.
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Cook time: 10-15 minutes | Yield: 4 Servings


  • Kosher salt
  • 2 lbs Yukon potatoes, peeled cut into ¾ inch cubes
  • 1/4 cup milk
  • 1 garlic clove, minced
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup buttermilk
  • 2 tablespoons chives, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


In a large pot, bring salted to a boil. Peel the potatoes and cut them into 1 1/2 inch cubes. Add them to a pot of cold salted water. Bring the water to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk, garlic and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a ricer over a heatproof bowl. Pass the potatoes through the ricer. As soon as the potatoes are mashed, stir in the hot milk mixture. Add enough buttermilk to make the potatoes creamy. Add chives, 1 teaspoon of salt and 1/4 teaspoon pepper. Serve hot.

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