Ingredients for 8 servings:
1. 8 large yukon gold potatoes, peeled and cut into chunks
2. 3 tablespoons butter
3. 1 3/4-2 cups low-fat buttermilk
4. 1/2-3/4 teaspoon salt
5. 1/2 teaspoon pepper
6. 1 1/2 tablespoons snipped chives
7. 2 teaspoons finely chopped fresh tarragon
8. 1 1/2 tablespoons chopped parsley

Directions:
1. In a large pot, boil the potato chunks in salted water over high heat. Cook until the potatoes are tender, 10 – 15 minutes. Drain.
2. Return the potatoes to the pot. Add the butter and buttermilk and mash well. Add in the remaining ingredients and mix/mash to desired smoothness.