Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes

  • Servings: 4
  • Difficulty: Easy
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This recipe proves that you don't have to add a stick of butter or ½ cup of mayonnaise to mashed potatoes for them to be creamy and delicious.

Rating: 5 out of 5.


1 ¼ lb. peeled red potatoes
½ cup low fat buttermilk
¼ to ½ tsp. garlic powder
½ tsp. salt or to taste
fresh ground black or white pepper to taste


I. Place potatoes and in a medium saucepan, adding enough water to cover. Bring to boil over high heat. Reduce heat to medium low and simmer until tender when pierced with fork, about 45 minutes. Drain potatoes, reserving a ¼ cup of the liquid.

2. Place potatoes in a large bowl and mash with a fork, potato masher or mixer until smooth. Using a wooden spoon or mixer, beat buttermilk, garlic powder, salt and pepper into potatoes until thoroughly combined. For creamier potatoes, add small amounts of reserved potato cooking liquid or chicken broth until the right consistency is reached. Serve potatoes hot.


Nutrition Information: 130 calories; 0.3g fat; 4g protein; 27g carbohydrate; 2.3g fiber; 0 cholesterol; 238mg sodium.

Original Nutrition Information: 275 calories; 13g fat; 5g protein; 35g carbohydrate; 3g fiber; 35mg cholesterol; 700mg sodium


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