Monday, January 7, 2013

Buttermilk Mashed Potatoes

Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
Serves 4

I had buttermilk leftover from making Blueberry Flax Buttermilk Pancakes during the holidays. So, with the leftover buttermilk in the fridge, I made these rustic mashed potatoes. No need to peel the potatoes.  The potato skins provide add nutrients to your meal.

1½ pounds red new potatoes or baby Yukon gold potatoes, scrubbed
Kosher salt
Freshly ground pepper
¾ cup low-fat buttermilk
2 Tablespoons reduced-fat sour cream or plain yogurt
2 Tablespoons unsalted butter

Place potatoes in a large pot, cover with water, and add 1 Tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher. Season generously with salt and pepper; serve immediately.

Nutritional Information per Serving:  203 calories; 7.3 grams fat; 5.1 grams protein; 29.8 grams carbohydrates; 2.9 fiber

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