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.
lb unpeeled red or Yukon gold potatoes (about 8 medium), cut into 1-inch pieces
tablespoon olive oil
to 2/3 cup buttermilk
Freshly ground black pepper
tablespoons chopped fresh chives, if desired
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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 Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.