Smashed Potatoes with Garlic and Buttermilk
Canadians love potatoes, and most people love them mashed, the best comfort food of all. Buttermilk adds creamy texture and tang without the fat of butter and cream.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 163 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 3 g |
| carb | 28 g |
| fibre | 2 g |
| chol | 14 mg |
| sodium | 575 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 9% |
| vit A | 4% |
| vit C | 27% |
| folate | 6% |
-
4 potatoes (unpeeled), about 2 lb (1 kg)
6 large cloves garlic
1 cup (250 mL) buttermilk
2 tbsp (25 mL) butter
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
Cut potatoes into chunks. In large saucepan of boiling salted water, cover and cook potatoes and garlic until potatoes are tender, about 15 minutes. Drain and return to pot; heat over low heat, shaking pan occasionally, until dry, about 2 minutes. Remove from heat.
Add buttermilk, butter, salt and pepper; using potato masher, mash until smooth.
Additional Information
-
Variation
Smashed Potatoes with Garlic and Stock: Use chicken stock instead of buttermilk.
Source
Canadian Living Magazine: September 2004
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