Potatoes and milk are both tasty sources of potassium. The combination of the two allows for about 694 milligrams of potassium per serving.
3 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped shallots
2 tablespoons butter, softened
4 teaspoons fresh lime juice
1 1/2 teaspoons cumin seeds, toasted
1/2 teaspoon ground cumin
2 1/2 pounds Yukon gold potatoes, peeled and quartered
3/4 cup low-fat buttermilk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 6 ingredients in a small bowl. Mash with a fork until blended. Cover and refrigerate.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, salt, and pepper; beat with a mixer at medium speed until smooth. Serve with butter mixture.