Categories: Sides

Ingredients

• 5 lbs. Yukon Gold potatoes, peeled and cubed
• 3 tbsp. kosher salt, divided
• 3/4 cup unsalted butter, cubed
• 1 1/2 tsp. black pepper
• 1 1/2 cups whole buttermilk, heated
• 2 tbsp. minced fresh parsley
• 1 tbsp. minced fresh dill

Directions

1. In a large Dutch oven, bring potatoes, 2 tbsp. salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 25 minutes. Drain well, and return potatoes to pot. Cook, stirring frequently, over low heat for 5 minutes.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat potatoes, butter, pepper and remaining 1 tbsp. salt at low speed until combined, about 1 minute. Gradually add buttermilk, beating until potatoes are smooth, about 1 minute, stopping to scrape bowl. Beat in parsley and dill until combined. Serve with additional butter and pepper, if desired.

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