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.
Ingredients
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
Directions
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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