Smashed Red Potatoes

  Smashed-Red-Potatoes - spring vegetable
Serves 5; 1/2 cup per serving


1 pound small red potatoes (about 7), quartered1 cup low-fat buttermilk

3 tablespoons thinly sliced green onions (green part only)

1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

1/8 teaspoon salt

1/8 teaspoon pepper

Nutrition Facts

Calories 90

Total Fat 1.0 g

Saturated Fat 0.5 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 3 mg

Sodium 139 mg

Carbohydrates 17 g

Fiber 2 g

Sugars 3 g

Protein 4 g


Dietary Exchanges

1 starch


  1. Put the potatoes in a medium saucepan. Pour in enough water to cover them. Bring to a boil over high heat. Reduce the heat and simmer for 10 to 15 minutes, or until fork-tender. Drain well in a colander. Return to the pan.
  2. Meanwhile, in a small saucepan, heat the buttermilk over medium-low heat for 5 to 7 minutes, or until hot, making sure it doesn’t boil. Remove from the heat.
  3. Using a potato masher, mash the potatoes, adding enough buttermilk to make them creamy (you may not need all the buttermilk). Add the remaining ingredients, stirring just until blended.Cook’s Tip: Overbeating mashed potatoes may cause them to become gummy. The best way to avoid this is to use a potato masher rather than a food processor or electric mixer. You can also achieve good results with a food mill, but it removes the nutritious potato skins. The amount of liquid needed (buttermilk in this recipe) depends on how hot and well drained the potatoes are when mashed and how warm the liquid is.

    © American Heart Association


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