Buttermilk Herb Mashed Potatoes
|Yukon gold potatoes||3 Pound, cut into 1 inch cubes|
|1% buttermilk||1 1⁄2 Cup (24 tbs)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||1 Tablespoon (Fresh Ones)|
|Chopped chives||1 Tablespoon (Fresh Ones)|
|Ground black pepper||1⁄8 Teaspoon|
Cover potatoes with cold water and bring to a boil over high heat.
Reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are tender when tested with a sharp knife.
Drain and return to the saucepan.
Off heat, mash with a potato masher until almost smooth.
In a medium saucepan, combine the buttermilk, sour cream, parsley, chives, salt, and pepper.
Whisk until smooth.
Whisk over medium heat for 3 to 4 minutes, or until hot.
Pour over the potatoes and mash until the buttermilk mixture is thoroughly incorporated.
Serving size: Complete recipe
Calories 1158 Calories from Fat 140
% Daily Value*
Total Fat 16 g24%
Saturated Fat 5.1 g25.3%
Trans Fat 0 g
Cholesterol 20.1 mg6.7%
Sodium 291.6 mg12.2%
Total Carbohydrates 264 g88.1%
Dietary Fiber 28.7 g114.9%
Sugars 28.3 g
Protein 42 g83.9%
Vitamin A 43.4% Vitamin C 48.9%
Calcium 11.8% Iron 7.7%
*Based on a 2000 Calorie diet