Wake up any meal with this tangy version of an old favorite. Use 'Yukon Gold' potatoes, a yellow variety available in most major supermarkets.
5 to 6 medium potatoes, peeled and cut into large chunks
1/4 cup (1/2 stick) butter
1/2 cup milk or more, to taste
1/2 cup finely chopped garlic chives
Salt and pepper, to taste
In a large saucepan, cook the potatoes in water to cover until they are fork-tender. Drain and return to the pan. Add the butter and 1/4 cup of the milk, and mash well. Add the remaining 1/4 cup milk or more in small amounts, until the potatoes reach the desired consistency. Work in the garlic chives, and season to taste with salt and pepper.