​4 cups cubed peeled yellow potatoes
1/4 cup buttermilk
2 tbsp salted butter
Salt and freshly ground pepper*


​1. Cook potatoes in boiling salted water until tender; drain.
2. Squeeze potatoes through a potato ricer.  Alternatively, mash with a potato masher until smooth.
3. Stir in buttermilk and butter until combined and butter is melted.  Season to taste with salt and pepper. Serves 4.

Nutritional analysis per serving:
190 calories, 6 g fat, 3.2 g protein, 31.8 g carbohydrate, 2.8 g fibre, 69 mg sodium
*Ingredient not included in nutritional analysis.

Last updated on September 22, 2017