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


Recipe Summary test

40 mins


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

about 3/4 cup
188 calories; protein 3.8g; carbohydrates 33.5g; dietary fiber 2.9g; sugars 2.8g; fat 4.8g; saturated fat 3g; cholesterol 12.7mg; vitamin a iu 152.5IU; vitamin c 12.1mg; folate 16.1mcg; calcium 51.7mg; iron 0.5mg; magnesium 36.1mg; potassium 573.1mg; sodium 286.6mg; thiamin 0.2mg.

2 starch