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Chive & Buttermilk Mashed Potatoes
Chive & Buttermilk Mashed Potatoes
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From: EatingWell Magazine, November/December 2013
In this healthy mashed potato recipe, we flavor the mashed potatoes with tangy buttermilk and fresh snipped chives instead of butter.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 3 pounds Yukon Gold potatoes (about 12 medium)
- 1 tablespoon salt
- 1 cup buttermilk
- ½ cup snipped fresh chives
- Black or white pepper to taste
Preparation
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Active
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Ready In
- Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
- Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
- Stir buttermilk, chives, and pepper into the potatoes.
- Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
- Serving size: about ¾ cup
- Per serving: 151 calories; 0 g fat(0 g sat); 3 g fiber; 34 g carbohydrates; 4 g protein; 19 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 150 IU vitamin A; 14 mg vitamin C; 53 mg calcium; 1 mg iron; 286 mg sodium; 581 mg potassium
- Nutrition Bonus: Vitamin C (23% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch
