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

Maureen Callahan
Recipe by Cooking Light August 2006

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

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Directions

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

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  • 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.

Nutrition Facts

216 calories; calories from fat 19%; fat 4.5g; saturated fat 2.6g; mono fat 1.1g; poly fat 0.2g; protein 4.6g; carbohydrates 40.7g; fiber 3.6g; cholesterol 12mg; iron 1.1mg; sodium 367mg; calcium 56mg.
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