Ingredients

• 5 lbs Yukon Gold potatoes (about 10 large), rinsed, patted dry, reserve the skins
• Canola oil for frying
• Kosher salt
• ½ cup unsalted butter, room temperature
• 2 cups buttermilk, warmed
• Ground black pepper
• Finely chopped chives (optional)

Directions

1. Peel and cube the potatoes and reserve the skins.
2. Place potatoes in cold water, covered by a few inches. Heavily salt the water with kosher salt. Bring to a boil.
3. Reduce to simmer and allow potatoes to simmer until falling apart, up to 3-4 hours.
4. Drain and leave in pot so residual heat evaporates off. Mash with potato masher.
5. Gradually add in warmed buttermilk and butter until desired consistency is reached. Keep in mind they can be loose and reheated the next day to thicken up.
6. Thinly slice potato skins and fry in oil until crispy. Salt immediately and allow to cool.
7. Top potatoes with skins and finely chopped chives.