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Buttermilk Mashed Potatoes
Ingredients
-
2
pounds russet or yellow potatoes, such as Yukon gold
-
3/4
cup buttermilk
-
1
tablespoon butter
-
1/2
teaspoon salt
-
1/4
teaspoon ground black pepper
Directions
1. Peel and quarter potatoes. Cook, covered, in boiling salted water, 20 to 25 minutes or until tender; drain.
2. Meanwhile, in small saucepan combine buttermilk, butter, salt, and pepper. Heat over low heat until just warm, stirring frequently (do not boil).
3. Transfer potatoes to mixing bowl; mash with potato masher or beat with mixer on low speed. Slowly add buttermilk mixture, mashing until smooth. Makes 6 side-dish servings.
Nutrition Facts
(Buttermilk Mashed Potatoes)
- Servings Per Recipe 6,
- Calories 149,
- Protein (gm) 4,
- Carbohydrate (gm) 29,
- Fat, total (gm) 2,
- Cholesterol (mg) 6,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 49,
- Vitamin C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 247,
- Potassium (mg) 677,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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