Mashed Potatoes with Cumin-Lime Butter

Potatoes and milk are both tasty sources of potassium. The combination of the two allows for about 694 milligrams of potassium per serving.


6 servings (serving size: 3/4 cup potatoes and 1 teaspoon butter mixture)

Recipe from

Cooking Light

Nutritional 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


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


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.