Buttermillk Mashed Potatoes

Let's be honest folks, we all love the super creamy, full of butter and cream potatoes but they do not love us back in the long run so give this a try and save the other version for Thanksgiving. Now, stop whining. Okay, let's compromise, if you need to, add a bit more buttermilk or butter.
Does anyone know why my photo loads sideways? I have shrunk it really small and it still does this? I can not figure it out.

Ingredients:

2 large russet potatoes, peeled and cut into chunks

1 teaspoon butter

4 tablespoons low fat buttermilk

1 teaspoon fresh parsley, minced

1 teaspoon fresh chives, minced

salt and pepper

Directions:

Place potato in a small saucepan and cover with water. Bring to a boil and cook until the potato is tender, about 5 minutes, depending on size of chunks. Drain; add butter and buttermilk, and mash with a potato masher until smooth. Stir in the chives and parsley. Season with salt and freshly ground pepper.