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
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.