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Prep time: 5 minutes
Cook time: 20 minutes
Makes: 6 servings
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
1 1/2 teaspoons salt
1 tablespoon unsalted butter
1 cup low-fat buttermilk, warmed
1 tablespoon chopped fresh chives
1. Place the potatoes in a large, heavy saucepan with the salt and enough water to cover. Bring to a boil and cook until the potatoes are completely tender, 15 to 20 minutes. Drain well.
2. Return the potatoes to the pan and stir over low heat for a few minutes to cook off some of the moisture. Add the butter; stir until melted.
3. Take the pan off the heat and mash the potatoes with a potato masher. Stir in as much warm buttermilk as needed to make a smooth, creamy puree. (You may not need all of it.) Stir in the chives and season with black pepper to taste.
Nutrition facts per serving: 143 calories, 4g protein, 27g carbohydrate, 2g fat (1.5g saturated), 2g fiber