Buttermilk and Chive Mashed Potatoes

• 2 pounds red potatoes, cut into 2-inch chunks
• 2 tablespoons butter
• 1 small shallot, chopped
• 3/4 cup buttermilk
• Salt and freshly ground black pepper
• 2 tablespoons chopped chives

1. Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes.
2. While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent.
3. Add the buttermilk and warm.
4. Season with salt and pepper.
5. Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher.
6. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives

red potatoes, butter, shallot, buttermilk, salt, chives

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/buttermilk-and-chive-mashed-potatoes-recipe.html (may not work)