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4 medium russet or Idaho baking potatoes unpeeled, into 1-inch cubes 2 garlic cloves, quartered 1/2 cup warm buttermilk 1 1/3 oz. (1/3 cup) shredded Cheddar cheese 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 |