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Crushed Red Potatoes with Buttermilk

:  May/June 1996

Your rating: None Average: 3.9 (24 votes)

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


Crushed Red Potatoes with Buttermilk Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our 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

  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

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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Recipe Categories

Style/Theme
Vegetarian
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Type of Dish
Side dish, potato/starch
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
30 minutes or less
Servings
6
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Christmas
Thanksgiving
Publication
May/June 1996
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