Make Some Healthy Mashed Potatoes Tonight!

Potatoes are filled with satisfying complex carbohydrates and dietary fiber, not to mention loads of vitamins and minerals (potassium, 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