6 tablespoons butter, divided
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup chopped fresh chives
2 pounds russet potatoes, cut into 1-inch cubes
1/4 cup buttermilk
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Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and saut 1 minute. Mix in lemon peel and then chives and set aside.
Cook potatoes in a large pot of boiling salted water until tender. Drain. Return potatoes to pot and mash, add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season and serve.
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