This simple preparation makes a smashing and virtually labor-free alternative to traditional mashed potatoes.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

85 calories; protein 2.7g; carbohydrates 18.9g; dietary fiber 2g; sugars 2.2g; fat 0.2g; cholesterol 0.3mg; vitamin a iu 41IU; vitamin c 10.2mg; folate 21.2mcg; calcium 15.5mg; iron 0.9mg; magnesium 25.4mg; potassium 523.1mg; sodium 324.9mg; thiamin 0.1mg.

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: 4 stars
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
Rating: 2 stars
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