New This Month

Buttermilk Mashed Red Potatoes


Leave the red skins on the mashed potatoes and give them an added crunch.

  • Servings: 4

Source: Everyday Food, September 2006


  • 1 1/2 pounds red new potatoes, scrubbed
  • Coarse salt and ground pepper
  • 3/4 cup low-fat buttermilk
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons butter


  1. Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.

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