INGREDIENTS
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2 pounds whole russet or Yukon gold potatoes
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Kosher salt
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1 stick softened butter or 1/2 cup extra-virgin olive oil
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1 cup buttermilk
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Freshly ground pepper
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh dill
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2 tablespoons chopped fresh chives
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1 cup shredded cheddar cheese