Recipes Mashed Yukon Golds with Buttermilk Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Bob Chambers Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 2 1/4 pounds medium Yukon Gold potatoes, peeled and quartered 1 tablespoon kosher salt 3/4 cup buttermilk 4 tablespoons unsalted butter 1/4 cup chopped fresh chives Freshly ground pepper Directions In a large saucepan, cover the potatoes with cold water and add the salt. Boil over high heat until tender, 15 to 18 minutes. Drain, reserving 1/3 cup of the cooking liquid. Pass the potatoes through a ricer or food mill set over the pan. Stir in the buttermilk, butter and chives. Season with pepper. Add the reserved water to desired consistency and rewarm over moderately low heat before serving. Rate it Print