5 medium potatoes, peeled
1 1/2 tsp. salt, divided
4 oz. cream cheese, softened
2 tbsp. butter, softened
2 tbsp. snipped chives
1/4 tsp. pepper
1/4 to 1/2 c. buttermilk

Place potatoes in a large saucepan and cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 25 to 30 minutes or until tender. Drain. In a large mixing bowl, mash the potatoes until smooth. Add cream cheese, butter, chives, pepper and remaining salt. Gradually beat in the buttermilk.

Yield: 4 to 5 servings.