This recipe is NOT 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
I had a version of these potatoes at a restaurant recently but they were too creamy and pasty. I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.
The key to good mashed potatoes is in the buttermilk / milk combination. The buttermilk adds richness and tartness, with little to no fat, and the milk adds creaminess. The butter is used here only as a flavor enhancer.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Roasted Garlic
Keeps well, refrigerated, for 3-4 days.
|8 ounces||Yukon Gold or red potatoes|
|1 tsp||extra virgin olive oil|
|4 ounces||fresh spinach (chiffonade)|
|1 tsp||unsalted butter|
|2 Tbsp||reduced fat buttermilk|
|2 Tbsp||2% milk|
|2 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.
While the potatoes are cooking add the olive oil to a small skillet over medium high heat.
When the oil is hot add the spinach and reduce the heat to medium. Cook for about one minute until the spinach is wilted.
Remove from heat and drain water.
Add butter, buttermilk, milk and salt to the potatoes.
Mash the roasted garlic in a small dish until smooth.
Add the garlic to the potatoes and mash until creamy and the roasted garlic is well blended.
Fold in the cooked spinach.
Add ground black pepper to taste, then serve.
Serving size: about 1 cup
|Calories 148||Calories from Fat 44|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 23g||8%|
|Dietary Fiber 3g||12%|
|Vitamin A 103%||Vitamin C 44%|
|Calcium 11%||Iron 12%|
|Vitamin K 278 mcg||Potassium 896 mg|
|Magnesium 75 mg|