RSSCrushed Red Potatoes with Buttermilk
From EatingWell: May/June 1996 — Subscribe Now!
This simple preparation makes a smashing and virtually labor-free alternative to traditional mashed potatoes.
6 servings
Active Time: 10 minutes
Total Time: 25 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 2 pounds red potatoes, scrubbed (about 6)
- 1 teaspoon salt, plus more to taste
- 1/2 cup buttermilk
- 2 tablespoons chopped fresh chives
- Freshly ground pepper, to taste
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Preparation
- 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
Per serving: 88 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 19 g carbohydrates; 3 g protein; 2 g fiber; 314 mg sodium; 541 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch
Recipe Categories
- Ethnic/Regional
- American
- Type of Dish
- Side dish, potato/starch
- Holiday
- Thanksgiving
- Christmas
- Publication
- May/June 1996
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Servings
- 6
- Total Time
- 30 minutes or less
- Ease of Preparation
- Easy
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