Tuesday, December 21, 2010

Buttermilk-Herb Mashed Potatoes

No words are needed to describe this simple side dish from EatingWell Serves Two. It makes just enough for a couple of bites of mashed potatoes. I used chives as my herb. Just make them and enjoy!

Buttermilk-Herb Mashed Potatoes
(Serves Two)

Peel 1 large Yukon Gold potato and cut into chunks. Place in a small sauce pan and cover with water. Add 1 peeled garlic clove. Bring to a boil; cook until the potato is tender. Drain; add 1 teaspoon butter and 2 tablespoons nonfat buttermilk, and mash with a potato masher to the desired consistency. Stir in 1 1/2 teaspoons fresh herbs. Season with salt and freshly ground pepper.

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