Cover 5 medium potatoes in water with 1 t salt.
Boil. Reduce heat; cover and cook for 25-40 minutes or until tender.Drain.
In large mixing bowl mash the potatoes until smooth.
Add:
4 oz cream cheese, softened
1/4-1/2 c buttermilk
2 t dried snipped chives
1/2 t salt
1/4 t pepper
2 T butter, softened
Gradually beat in the buttermilk.
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