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  • 2 pounds peeled Russet potatoes, quartered
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 1/3 cup low-fat 1% buttermilk
  • 1/4 cup light sour cream (I prefer Breakstone’s)
  • 2 tablespoons whipped butter
  • 1 teaspoon kosher salt
  • fresh black pepper, to taste
  • chopped chives or parsley, for garnish
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