ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mashed Potatoes with Cumin-Lime Butter

Yield 6 servings (serving size: 3/4 cup potatoes and 1 teaspoon butter mixture)
Potatoes and milk are both tasty sources of potassium. The combination of the two allows for about 694 milligrams of potassium per serving.

Ingredients

  • 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

Nutrition Information

  • calories 216
  • caloriesfromfat 19 %
  • fat 4.5 g
  • satfat 2.6 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 4.6 g
  • carbohydrate 40.7 g
  • fiber 3.6 g
  • cholesterol 12 mg
  • iron 1.1 mg
  • sodium 367 mg
  • calcium 56 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl. Mash with a fork until blended. Cover and refrigerate.

  2. 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.