Buttermilk Mashed Potatoes

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.