In this healthy mashed potato recipe, we flavor the mashed potatoes with nutty browned butter and tangy buttermilk. For a pretty presentation, serve garnished with thinly sliced fresh chives. Source: EatingWell Magazine, November/December 2013

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Ingredient Checklist


Instructions Checklist
  • Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add 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.

  • Melt butter in a small saucepan over medium heart. Continue heating until it starts bubbling; stir and cook, watching carefully so it doesn't burn, until it turns golden brown, 2 to 4 minutes. Stir the browned butter, buttermilk and pepper into the mashed potatoes.


Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.

Nutrition Facts

188 calories; 4.8 g total fat; 3 g saturated fat; 13 mg cholesterol; 287 mg sodium. 573 mg potassium; 33.5 g carbohydrates; 2.9 g fiber; 3 g sugar; 3.8 g protein; 152 IU vitamin a iu; 12 mg vitamin c; 16 mcg folate; 52 mg calcium; 1 mg iron; 36 mg magnesium;