buttermilk-Smashed Red Potatoes with Scallions -- 160 cals/serving
Hi Everyone,
I posted this on the Board as a result of a request. I decided to share it with you all since it is a good Summer recipe.
Catherine.
Buttermilk-Smashed Red Potatoes with Scallions -- 4 servings
1.5 lbs small red potatoes, scrubbed and halved
1 cp fat-free, reduced-sodium chicken or vegetable broth
1/2 cp low-fat buttermilk
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 scallions, thinly sliced
In a heavy large saucepan, place the potatoes, broth and enough water to barely cover. Bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer for 12-15 mins, until potatoes are very tender.
Reserve 1/4 cp of the cooking water. Drain the potatoes and return them to the pot. With a potato masher, mash until fairly smooth. I actually use a portable mixer.
With a wooden spoon, a bit at a time, beat in the buttermilk and enough of the reserved cooking water to make the potatoes moist but with a chunky texture. Stir in the salt and pepper and sprinkle with the scallions.
Per serving: 160 cals; 5g protein; 32g carbs; 0g fat; 0mg cholesterol; 310mg sodium; 2g dietary fiber.
Prep time: 6 mins
Cook time: 12 mins
I posted this on the Board as a result of a request. I decided to share it with you all since it is a good Summer recipe.
Catherine.
Buttermilk-Smashed Red Potatoes with Scallions -- 4 servings
1.5 lbs small red potatoes, scrubbed and halved
1 cp fat-free, reduced-sodium chicken or vegetable broth
1/2 cp low-fat buttermilk
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 scallions, thinly sliced
In a heavy large saucepan, place the potatoes, broth and enough water to barely cover. Bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer for 12-15 mins, until potatoes are very tender.
Reserve 1/4 cp of the cooking water. Drain the potatoes and return them to the pot. With a potato masher, mash until fairly smooth. I actually use a portable mixer.
With a wooden spoon, a bit at a time, beat in the buttermilk and enough of the reserved cooking water to make the potatoes moist but with a chunky texture. Stir in the salt and pepper and sprinkle with the scallions.
Per serving: 160 cals; 5g protein; 32g carbs; 0g fat; 0mg cholesterol; 310mg sodium; 2g dietary fiber.
Prep time: 6 mins
Cook time: 12 mins