6 medium potatoes, peeled
1 ~ ½ tsp.'s salt, divided
4 ounces cream cheese, softened
2 T's butter softened
2 T's fresh or dried snipped chives
2 T's minced garlic
¼ tsp. pepper
¼  to ½ cup buttermilk
Place potatoes in a large saucepan and cover with water; add 1 tsp. salt. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain. 
In a large mixing bowl, mash the potatoes until smooth. Add cream cheese, butter, chives, garlic, pepper and remaining salt; gradually beat in the buttermilk. Yield: 5 ~ 6 servings. Easily doubled.