Crushed Red Potatoes with Buttermilk

May/June 1996

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

Crushed Red Potatoes with Buttermilk

Makes: 6 servings

Active Time:

Total Time:


  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.


Per serving: 88 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 314 mg sodium; 541 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch

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