2 lbs. russet potatoes, peeled and cut into quarters
2 tsp. kosher salt
1/4 cup buttermilk
2 Tbsp half-and-half
4 Tbsp butter
1/4 cup chives, chopped
freshly ground black pepper
Put the potatoes in a large pot. Add the 2 salt and enough water to cover the potatoes. 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. Turn off heat, drain well in a colander, and return to hot pan to evaporate some more moisture.
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