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Monday, November 28, 2011

Buttermilk and Chive Mashed Potatoes

For Thanksgiving and Christmas, my mom usually makes mashed potatoes that have sour cream and cream cheese in them. While delicious, they're called "deadly potatoes" for a reason. This year, she decided to try something lighter and made this recipe from Skinnytaste. Certainly not as rich as the "deadly potatoes," they were still very good and everyone said they enjoyed them. We used some of the leftovers to make shepherd's pie, which worked very well. Enjoy!

Buttermilk and Chive Mashed Potatoes
from Skinnytaste.com
Yield: 5 3/4-cup servings

What You Need
2 lbs. {6-7 medium} potatoes, peeled and cubed {The original recipe suggests using yukon gold potatoes.}
3/4 cup + 2 tbsp. low fat buttermilk
1 tbsp. light butter
salt to taste
dash of pepper
1/4 cup fresh chives

What To Do
1. Put potatoes in a large pot with salt and enough water to cover.
2. Bring to a boil.
3. Cover and reduce heat.
4. Simmer for 20 minutes or until potatoes are tender.
5. Drain and return potatoes to the pot.
6. Add buttermilk, light butter, and remaining ingredients.
7. Mash until smooth.
8. Season with salt and pepper to taste. Pin It

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