This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them."
-Nora Ephron, Screenwriter
The key to good mashed potatoes is in the buttermilk / milk combination. The buttermilk adds richness and tartness, with little fat, and the milk adds creaminess. The butter is used here only as a flavor enhancer.
Servings: 4 | Serving size: about one cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied and leftovers are fair. This recipe requires Roasted Garlic.
|1 lb||Yukon Gold potatoes|
|2 tsp||unsalted butter|
|1/3 cup||low fat buttermilk|
|1/3 cup||2% milk|
|4 cloves||roasted garlic|
Place the water in a large stock-pot over high heat.
Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 - 20 minutes, until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add butter, buttermilk, milk, salt and roasted garlic. Mash potatoes until creamy and the roasted garlic is well blended. I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.
Add ground black pepper to taste.
Serving size: 1 cup
|Calories 130||Calories from Fat 24|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 23g||8%|
|Dietary Fiber 3g||10%|
|Vitamin A 2%||Vitamin C 40%|
|Calcium 7%||Iron 5%|
|Vitamin K 3 mcg||Potassium 564 mg|
|Magnesium 33 mg|