Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes Recipe
Photo: Alexandra Rowley
Prep: 7 minutes; Cook: 30 minutes. You can get a head start on this sure-hit dish by cooking and refrigerating the potatoes a day before your meal.


Makes 12 servings (serving size: 3/4 cup)

Nutritional Information

Calories 122
Fat 2 g
Satfat 1 g
Monofat 1 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 23 g
Fiber 2 g
Cholesterol 6 mg
Iron 1 mg
Sodium 83 mg
Calcium 52 mg


4 large Yukon gold or Yellow Finn potatoes, peeled and halved
3 garlic cloves, peeled
1/2 teaspoon salt
1/2 cup 1% low-fat milk
2 tablespoons butter
1 cup low-fat buttermilk
Cooking spray
2 tablespoons chopped fresh chives


1. Boil potatoes and garlic cloves in lightly salted water until tender, about 30 minutes. Drain and cover potatoes with a towel to keep warm.

2. Bring the 1% milk and butter to a boil and cover to keep warm.

3. Use a ricer to rice the potatoes into a large bowl. The potatoes may also be mashed with a large fork, but they might not be as smooth.

4. Gradually add the hot milk and butter, then add the buttermilk until you get the consistency of thick mashed potatoes (you may not need to use all of the buttermilk). Season with salt to taste. Coat a 9- x 13-inch baking dish with cooking spray, place the potatoes in the dish, and top with freshly chopped chives. Serve immediately, or rewarm in the oven before serving.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maria Helm Sinskey,


November 2007
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