Mashed Potatoes with Buttermilk and Dill

• 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
• 1 teaspoon kosher salt, plus more as needed
• 1/4 cup low-fat milk
• 3/4 cup buttermilk
• 2 teaspoons finely chopped dill
• 1 teaspoon thinly sliced chives
• Freshly ground black pepper
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover.
2. Bring to a boil over high heat.
3. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes.
4. Drain the potatoes and return to the pan.
5. Shake the pan over medium heat for about a minute to dry the potatoes.
6. Transfer the potatoes to a food mill, ricer, or bowl.
7. Mash the potatoes through the food mill, ricer, or by hand into the pan.
8. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat.
9. Season with salt and pepper to taste and serve immediately.
10. Cook's Note: Do not heat the low-fat milk and buttermilk before adding to the potatoes or they will curdle.

russet potatoes, kosher salt, lowfat milk, buttermilk, dill, chives, freshly ground black pepper, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mashed-potatoes-with-buttermilk-and-dill-recipe.html (may not work)