INGREDIENTS
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2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into 1-inch pieces
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3 cups reduced-sodium chicken broth
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1/3 cup low-fat buttermilk
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1/4 cup light sour cream (I used regular)
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2 tablespoons whipped butter (I used regular)
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3/4 teaspoon kosher salt
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freshly ground black pepper
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1 tablespoon chopped fresh chives