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.

Yield: 6 servings (serving size: 3/4 cup potatoes and 1 teaspoon butter mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 19%
  • Fat: 4.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.6g
  • Carbohydrate: 40.7g
  • Fiber: 3.6g
  • Cholesterol: 12mg
  • Iron: 1.1mg
  • Sodium: 367mg
  • Calcium: 56mg

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

Preparation

  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.
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