1. In a Dutch oven combine potatoes, 1 tbsp. salt, enough water to cover. Bring to boiling. Reduce heat. Simmer, uncovered, 10 to 15 minutes or until potatoes are fork-tender.
2. Meanwhile, in a small saucepan warm buttermilk, milk, butter, and garlic.
3. Drain potatoes; transfer to a large bowl. Using an electric mixer, beat potatoes while slowly pouring in hot buttermilk mixture. Beat until creamy and smooth. Stir in chives, 1 tsp. salt, and 1/2 tsp. pepper.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 45 (38%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.3mg||4 %|
|Sodium 53.5mg||2 %|
|Potassium 414.1mg||11 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 14.9g|
|Protein 2.5g||4 %|
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Calories per serving: 120
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