Basil Garlic Mashed Potatoes
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 2pounds thin-skin potatoes (Yukon Gold, if possible), sliced ¼ inch thick
- 3large cloves garlic, peeled
- ½cup chopped fresh basil leaves
- 1cup low-fat or nonfat buttermilk
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
208 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 7 grams protein; 688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)
Private Notes
Comments
Do I drain the cooked potatoes before mashing? Mine were soup! ( just kidding, great recipe, I doubled it for a crowd!) thank you for all the inspiration!
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