Crushed Red Potatoes with Buttermilk

  • 2 pounds red potatoes , scrubbed (about 6)
  • 1 teaspoon salt , plus more to taste
  • 1/2 cup buttermilk
  • 2 tablespoons chopped fresh chives
  • Freshly ground pepper , to taste

Cover potatoes with cold water in a large saucepan. Add salt and bring to a simmer over medium heat. Cook until tender, 12 to 15 minutes. Drain the potatoes in a colander and transfer to a medium bowl. Coarsely crush the potatoes with a potato masher or the back of a large spoon. Gently stir in buttermilk and chives. Season with salt and pepper.

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