This simple preparation makes a smashing and virtually labor-free alternative to traditional mashed potatoes. Source: EatingWell Magazine, May/June 1996

EatingWell Test Kitchen
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Ingredients

Directions

  • Cover potatoes with cold water in a large saucepan. Add salt and bring to a simmer over medium heat. Cook until tender, 12 to 15 minutes. Drain the potatoes in a colander and transfer to a medium bowl. Coarsely crush the potatoes with a potato masher or the back of a large spoon. Gently stir in buttermilk and chives. Season with salt and pepper.

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Nutrition Facts

85 calories; 0.2 g total fat; 325 mg sodium. 18.9 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
01/02/2013
good but... i find it hard to believe that any recipe with a half cup of buttermilk in it is fat free... Pros: tastes great! Cons: buttermilk? Read More
Rating: 4 stars
07/01/2012
Superb! Pretty much able to use any small potato you'd like... (I used purple the second time around!) substitute and delete ingredients. (I subbed cream for the buttermilk and topped the potatoes with a sprinkle of parmesan.) This is a wonderful base recipe and perfect the way it is! Pros: Quick easy to prepare delicious Cons: Not for those of us that love potatoes dripping in butter... Read More