Preparation time, start to finish: 30 minutes (10 minutes active) Serves 6.
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 tablespoon butter
1 1/4 cups nonfat buttermilk
1/2 teaspoon salt, or more to taste
1/4 teaspoon ground black pepper, or more to taste
Directions
Place the potatoes in a large saucepan, then add enough water to cover by at least 1 inch. Bring to a simmer and cook over medium heat, covered, until the potatoes are very tender, about 15 minutes.
Meanwhile, in a small saucepan, melt the butter over low heat. Stir in the buttermilk and heat until just warm (the buttermilk will curdle if overheated).
When the potatoes are done, drain them in a colander, then return them to the pan. Mash the potatoes with a potato masher, electric mixer or by putting them through a ricer. Stir in enough of the warm buttermilk mixture to make the potatoes fluffy but not soupy. The amount of buttermilk will vary depending on the moisture content of the potatoes. Season with salt and pepper.
Per serving: 161 calories; 19 calories from fat; 2g fat (1g saturated); 8mg cholesterol; 29g carbohydrate; 5g protein; 2g fiber; 243mg sodium.
