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Healthified Mashed Potatoes

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.

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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 10

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Remember to keep those peels on for added nutrients, like iron and vitamin C.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
135mg
135%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
15%;
Calcium
4%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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