Skinny Buttermilk Mashed Potatoes

by CJ

Servings: 8 servings

INGREDIENTS

6 potatoes, peeled
1-1/4 cups buttermilk
1 tbsp. butter
1 tbsp. fresh dill, chopped
1 tbsp. fresh chives or green onion tops, chopped
Salt and pepper, to taste

INSTRUCTIONS

In saucepan of boiling salted water, cook potatoes for 20 minutes or until fork-tender; drain. Return to low heat for 3 minutes to dry. Mash, rice or pass potatoes through food mill to remove all lumps. Using fork, gradually beat in buttermilk, then butter. Stir in dill and chives. Season with salt and pepper to taste.

CHEF COMMENTS

Potatoes can be refrigerated for up to 1 day and reheated in microwave at High for 5 minutes, rotating twice.

Tagged: mashedpotatoes, sidedishes add tags

Have you made it? What'd you think?

Log in to review this recipe.