1 1/2 lb. gold or white potatoes - peeled and quartered
1 clove garlic - chopped
1 Tbsp butter - cut up
1 1/2 tsp chopped chives or 1/2 tsp chopped fresh rosemary
3 - 4 Tbsp buttermilk or milk
Fill large saucepan with water and salt lightly; bring to boiling over medium-high heat. Add potatoes and garlic, if desired; cook, covreed, 20 to 25 minutes or until potatoes are tender. Drain
Mash potatoes with potato masher or electric mixer; add butter and chives. Gradually beat in enough buttermilk to make light and fluffy. Season to taaste with salt and pepper.
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