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Cover potatoes with cold water in a large saucepan. Add salt and
bring to a simmer over medium heat. Cook until tender, 12 to 15
minutes. Drain the potatoes in a colander and transfer to a medium
bowl. Coarsely crush the potatoes with a potato masher or the back
of a large spoon. Gently stir in buttermilk and chives. Season with
salt and pepper.
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