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.
"One potato, two potato, three potato, four."
These potatoes have more butter in them than some of the other "flavored" mashed potato recipes on this site. This is to help enhance the creaminess and the mouthfeel that other flavors like roasted garlic or pesto achieve with less fat.
If you are caught without any buttermilk you can make it easily by using 1 cup of skim milk and a tablespoon of any acid. Using white vinegar or lemon juice will work and these add more tartness. Using a tablespoon of cream of tartar will work as well and this will not be quite as acidic.
Servings = 4 | Serving size =about one cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
These do not keep very well.
|1 lb||Yukon Gold potatoes|
|2 tsp||unsalted butter|
|1/4 cup||non-fat buttermilk|
|1/4 cup||2% milk|
|fresh ground black pepper|
Place the water in a large stock pot over high heat.
Quarter the potatoes and add 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 and salt. Mash potatoes until creamy. I like to leave some chunks. 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
Servings = 4
Amount Per Serving
|Calories 119||Calories from Fat 21|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 21g||7%|
|Dietary Fiber 3g||10%|
|Vitamin A 1%||Vitamin C 38%|
|Calcium 5%||Iron 5%|
|Vitamin K 2 mcg||Potassium 532 mg|
|Magnesium 30 mg|