4 medium russet or Idaho baking potatoes, unpeeled, into 1 inch cubes
2 garlic cloves, quartered
1/2 cup warm buttermilk
1/3 cup shredded Cheddar cheese
1 tablespoon chopped fresh chives or 1 teaspoon freeze dried chives
1/4 teaspoon salt
Place potatoes and garlic in large saucepan; add enough water to cover. Bring to a boil. Reduce heat; cover loosely and boil gently 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well. Return potatoes and garlic to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture. Coarsely mash potatoes and garlic with back of spoon or potato masher, leaving some potato pieces in chunks. Add remaining ingredients; mix gently. Serve immediately. 8 1/2 cup servings.
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