- Gently boil potatoes in lightly salted water until tender, about 18 to 20 minutes.
- Drain potatoes well and then thoroughly mash. Whip in buttermilk and butter until well combined; season with salt and pepper.
- Mix the chives and crumbled blue cheese into the potatoes, save a little of both to decorate the top. Spoon potatoes into a serving dish, decorate top with the remaining chives and blue cheese, and serve.
Recipe Options: If you don't care for the intense taste of blue cheese, try feta cheese in the potatoes instead. For less tangy mashed potatoes, use regular milk instead of buttermilk. For golden-hued potatoes, use Yukon gold potatoes instead of russets.