4 medium russet potatoes, peeled and quartered
3/4 cup 1% fat buttermilk
1/4 teaspoon salt
1/4 teaspoon ground white pepper


In a large pot of boiling water, cook the potatoes for 30 minutes. Drain, return the potatoes to the pot, put a towel over the top, and let them sit on very low heat for 15 minutes to dry out. Transfer the potatoes to a warm bowl and whip them with the buttermilk, salt, and pepper. Serve.

This great tasting mashed potato dish is great for those who need to be health conscious or for those on a diet. Buttermilk flavors them instead of the traditional sour cream and butter.

Buttermilk Mashed Potatoes
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