Mashed potatoes with Lemon and Chives
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6 tablespoons (3/4 stick) butter
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup chopped fresh chives
2 pounds russet potatoes, cut into 1-inch pieces
1/4 cup buttermilk

Melt 3 tablespoons butter in heavy small skillet over medium heat.
Add garlic and saute 1 minute. Mix in lemon peel, then chives. Set
aside.

Cook potatoes in large pot of boiling salted water until tender,
about 20 minutes. Drain. Return potatoes to pot and mash. Add chive
mixture, buttermilk and remaining 3 tablespoons butter and mash
together. Season with salt and pepper.


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