Crushed Red Potatoes with Buttermilk

Crushed Red Potatoes with Buttermilk

2 Reviews
From: EatingWell Magazine, May/June 1996

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds red potatoes, scrubbed (about 6)
  • 1 teaspoon salt, plus more to taste
  • ½ cup buttermilk
  • 2 tablespoons chopped fresh chives
  • Freshly ground pepper, to taste


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  1. 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 information

  • Per serving: 85 calories; 0 g fat(0 g sat); 2 g fiber; 19 g carbohydrates; 3 g protein; 21 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 41 IU vitamin A; 10 mg vitamin C; 15 mg calcium; 1 mg iron; 325 mg sodium; 523 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch

Reviews 2

January 02, 2013
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By: EatingWell User
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?
July 01, 2012
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By: EatingWell User
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...
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