Herbed Butter Mashed Potatoes

Instructions

Peel and cut 3 pounds Russet potatoes into 1-inch pieces and place into a large saucepan. Pour 4 cups chicken broth over the potatoes and bring to a boil over high heat. Reduce heat to medium and simmer until the potatoes are tender, about 15 minutes.

While the potatoes cook, melt 1/4 cup of the butter in a small saucepan over medium-low heat. Add 2 cloves minced garlic, 1 teaspoon dried basil, and 1 teaspoon dried fennel, cooking for about 1 minute until fragrant. Stir in 1/2 cup buttermilk and heat through, then set aside.

Drain the potatoes and place 4 ounces cream cheese in the bottom of a large mixing bowl. Add the hot, drained potatoes on top of the cream cheese. Use a hand mixer on low speed to blend the potatoes briefly. Pour in the buttermilk mixture and add 1 1/2 teaspoons salt. Continue mixing with the hand mixer until the potatoes are smooth and whipped.

Transfer the potatoes to a baking dish.

Melt the remaining 1/4 cup butter in the microwave. Stir in 3 tablespoons sliced chives and pour the melted butter over the hot potatoes in the baking dish. Season with 1/2 teaspoon freshly ground black pepper to taste. Serve hot.

Side Dish