Let me put it this way: The only time potatoes aren't good for you is when they're loaded with the works — cream, butter, cheese, sour cream, bacon bits, whatever. A plain potato is filled with satisfying complex carbohydrates and dietary fiber, not to mention loads of vitamins and minerals (vitamin C, folic acid, magnesium, vitamin B6 — to name just a few). Here's my take on mashed potatoes — they're rich enough to feel indulgent and low-fat enough not to bust your diet!
Buttermilk Mashed Spuds With Garlic and Leeks
Ingredients
1 1/2 pounds Idaho potatoes, cut into eighths
1 medium leek, white part only, washed and chopped
2 garlic cloves, sliced
1/2 cup chicken broth
3/4 cup reduced-fat buttermilk
2 1/2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Place the potatoes in a large saucepan with enough water to cover by 3 inches. Bring to a boil over medium-high heat and cook for 17 to 20 minutes, or until tender. Drain and return to the saucepan. Mash until fairly smooth.
Meanwhile, in a medium saucepan, combine the leek, garlic, and broth. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer for 8 to 10 minutes, or until the vegetables are tender. Drain. Stir in the buttermilk, butter, salt, and pepper. Warm gently over medium heat, stirring often, for 2 minutes, or until the butter melts. Add to the potatoes and stir until well combined.
Makes 4 servings
Per serving: 165 calories, 19 g carbohydrates, 7 g protein, 8 g total fat, 20 mg cholesterol, 5 g dietary fiber, 270 mg sodium
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