Buttermilk Mashed Potatoes
Mashed potatoes don't have to be full of fat. Buttermilk adds a creamy richness to this classic dish.
Low-calorie, Low-fat, Vegetarian, Gluten-free
INGREDIENTS | SERVES 12
- 3 pounds potatoes, peeled and quartered
- 2 tablespoons butter
- 1 onion, chopped
- 1½ cups buttermilk
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ⅛ teaspoon white pepper
Place potatoes in a large pot with water to cover. Bring to a boil, cover, reduce the heat to medium, and cook until tender, about 20 minutes.
Meanwhile, in small saucepan melt butter over medium heat. Cook onion, stirring occasionally, until tender, about 7 minutes.
When potatoes are done, drain, return to the hot pot, add onion mixture, and mash until smooth. Gradually add the buttermilk, stirring constantly.
Stir in nutmeg, salt, and pepper. Serve immediately.
PER SERVING Calories: 106 | Fat: 2 g | Protein: 3.1 g | Sodium: 49 mg | Carbohydrates: 17 g | Fiber: 2.9 g
Must Have Mashed
Every Thanksgiving meal must have a big, steaming bowl of creamy mashed potatoes. Don't think that just because you're in college you can't enjoy this holiday staple. Make a big batch and eat them as leftovers for the next few days after the holiday — after your stomach shrinks back to its original size that is.
