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Skinny Mashed Potatoes

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  • Prep 15 min
  • Total 45 min
  • Servings 10
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81% less fat • 31% fewer calories • 86% more iron than the original recipe. If you think you have to give up your favorite mashed potatoes, think again.
Updated Mar 11, 2016
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Ingredients

  • 3 lb unpeeled red or Yukon gold potatoes (about 8 medium), cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 to 2/3 cup buttermilk
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives, if desired

Steps

  • 1
    In 3-quart saucepan, place potatoes; add just enough water to cover. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender; drain.
  • 2
    In same saucepan, mash potatoes, oil and salt with potato masher just until lumpy. Gradually add buttermilk, mashing until blended but still lumpy. (Amount of buttermilk needed to make potatoes creamy depends on variety of potatoes used.) Season to taste with pepper. Stir in chives.

Tips from the Betty Crocker Kitchens

  • tip 1
    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • tip 2
    Remember to keep those peels on for added nutrients, like iron and vitamin C.

Nutrition

130 Calories, 1 1/2g Total Fat, 3g Protein, 25g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
15
Total Fat
1 1/2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
780mg
22%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
13%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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