Makes - 4 servings
Preparation Time: 6 minutes
Cooking Time: 12 minutes
1-1/2 pounds small red potatoes, scrubbed and halved
1 cup fat-free, reduced-sodium chicken or vegetable broth [used homemade chicken broth]
1/2 cup low-fat buttermilk
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 scallions, thinly sliced
1. In a heavy large saucepan, place the potatoes, broth and enough water to barely cover. Bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer for 12 to 15 minutes, until potatoes are very tender.
2. Reserve 1/4 cup of the cooking water. Drain the potatoes and return them to the pot. With a potato masher, mash until fairly smooth.
3. With a wooden spoon, a bit at a time, beat in the buttermilk and enough of the reserved cooking water to make the potatoes moist but with a chunky texture. Stir in the salt and pepper, and sprinkle with the scallions.
Exchanges/Choices: 2 bread / 2 carbs
Calories - 160 Sodium - 310mg
Total Fat - 0g Total Carbs - 32g w/net carbs - 30g
Cholesterol - 0mg Dietary Fiber - 2g
Protein - 5g
Source: Prevention's The Sugar Solution Cookbook by the Editors of Prevention magazine with Ann Fittante, MS, RD
- No potato masher, no worries - just use a mallet. It gets the job done.
- I omitted the salt and pepper. This way each individual can season to his/her liking.