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Ingredients
2 pounds scrubbed, unpeeled thin skinned potatoes (Yukon golds if possible). sliced ¼ inch thick
3 large cloves garlic
½ cup chopped fresh basil leaves
1 cup or more lowfat or nonfat buttermilk
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 to 6 servings)
30 grams carbs; 2 milligrams cholesterol; 138 calories; 1 gram fat; 3 grams fiber; 458 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the potato slices and garlic in water to cover until the potatoes are tender, about 10 minutes.
- Step 2
Mash, peel and all, in a food mill. (The little bit of skin that goes through is not a problem.). Stir in the basil and buttermilk to a creamy consistency; season with salt and pepper.
If it is necessary to reheat potatoes, cover and reheat in microwave oven. If potatoes become too dry, add a little more buttermilk.
Private Notes