Skinny buttermilk mashed potatoes

Yield: 8 Servings

Measure Ingredient
6 Potatoes, peeled
1¼ cup Buttermilk
1 tablespoon Butter
1 tablespoon Chopped fresh dill
1 tablespoon Chopped fresh chives or green onion tops
Salt and pepper

In pot of boiling salted water, cook potatoes for about 20 minutes or until fork-tender; drain well. Mash, rice or pass potatoes through food mill to remove all lumps.

Using fork, gradually beat in buttermilk, then butter. Stir in dill and chives. Season with salt and pepper to taste. (Potatoes can be covered and refrigerated for up to 1 day; reheat in microwave at High for 5 minutes, rotating twice.) Makes 8 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living's Best Vegetables

Similar recipes