Low-Calorie Mashed Potatoes

Sunday, October 16, 2011
Make 4 cups (1 L)


2 pounds (900g) medium red boiling potatoes
4 large cloves garlic, peeled
3/4 cup (187ml) cultured buttermilk
1/2 tsp (2ml) salt
1/4 tsp (1ml) black pepper
2 tbsps (30ml) chopped chives for garnish

  1. To prepare potatoes, remove skins with vegetables peeler. Cut into chunks.
  2. Place potatoes and garlic in large saucepan. Add enough water to cover, bring to boil over high heat. Reduce heat to medium. Simmer, uncovered, 20-30 mins or until potatoes are fork-tender, drain.
  3. Place potatoes and garlic in medium bowl. Mash with potato masher or beat with electric mixer at medium speed till smooth. *Add buttermilk, salt and pepper. Stir with fork till just combined. Garnish is desired.
* for smoother texture, force potatoes through potato ricer or food mill into medium bowl. Finish as directed in step 3.
Buttery Mashed Potatoes: Follow directions given above. In step 3, add 1 tbsp (15ml) butter or margarine to potatoes along with buttermilk, salt and pepper.

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