Instructions: In pot of boiling salted water, cook potatoes for about 20 minutes or until fork-tender; drain well. Mash, rice or pass potatoes through food mill to remove all lumps.

Using fork, gradually beat in buttermilk, then butter. Stir in dill and chives. Season with salt and pepper to taste. (Potatoes can be covered and refrigerated for up to 1 day; reheat in microwave at High for 5 minutes, rotating twice.)

Makes 8 servings.

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