I originally made these buttermilk mashed potatoes to go along with salisbury steak, but I thought they’d be a great addition to a Thanksgiving dinner feast that my friend was hosting this year. They’re are a little different from your traditional mashed potato because it replaces most of the butter and milk with buttermilk, which adds a lot of creaminess but not a lot of fat.
We enjoyed these leftovers for a couple days after Thanksgiving, and they got better with time. They taste delicious on their own but if you prefer, you can also have it with some gravy. Enjoy it on Thanksgiving, any special occasion, or even a regular weekday… They will not disappoint!
- 2 lbs (6 – 7 medium sized) yukon gold potatoes, peeled and cubed
- 3/4 cup buttermilk
- 1 tbsp light butter
- Salt to taste
- Dash of fresh ground pepper
- 1/4 cup fresh chives
- Put peeled and cubed potatoes and in a large pot with salt and water.
- Bring to a boil. Cover and reduce heat. Simmer the potatoes for about 20 minutes or until potatoes are tender.
- Drain and return potatoes to the pot.
- Add buttermilk, light butter, and remaining ingredients. Mash until smooth, and season with salt and pepper.
Source: Duplicated from Skinnytaste
Servings Per Recipe: 5 • Serving Size: 3/4 cup • Calories: 145
Total Fat: 1.5 g • Cholesterol: 5.5 mg • Sodium: 289.2 mg
Carbs: 33.3 g • Dietary Fiber: 3.7 g • Protein: 6.1 g
WeightWatchers® PointsPlus™: 4 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.