Place potato and garlic in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 12 minutes or until very tender. Drain. Press potato through a ricer into pan; stir in buttermilk, melted butter, salt, and pepper. Sprinkle with chopped fresh chives.
I used mostly red potatoes with some of the skin left on, a couple of small peeled yellow potatoes. 1/2 C buttermilk and 1/4 C light sour cream, 2 1/2 teaspoons butter for about the same calorie count. I did forget the garlic and had no fresh chives, but these were delicious! A bit tangy, and the red potatoes were a nice choice.
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