Heart Healthy
Creamy smashed potatoes with Parmesan is the perfect side dish to any meal.
Print Recipe
Smashed Red Potatoes
-
Servings:
5
Ingredients
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1 lb. red potatoes -
1 cup buttermilk -
3 Tbsp. green onions -
1 Tbsp. Parmesan cheese -
1 Tbsp. Parmesan cheese -
1/8 tsp. salt -
1/8 tsp. pepper
Directions
Tip: Click on step to mark as complete.
-
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. -
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. -
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.
Cooking Tip: Over-beating 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.
Tip: Serving size 1/2 cup
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 90 | |
|---|---|---|
| Total Fat | 1.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | |
| Cholesterol | 3 mg | |
| Sodium | 139 mg | |
| Total Carbohydrate | 17 g | |
| Dietary Fiber | 2 g | |
| Sugars | 3 g | |
| Protein | 4 g | |
Dietary Exchanges
1 starch
-
Servings:
5
Ingredients
-
1 lb. red potatoes -
1 cup buttermilk -
3 Tbsp. green onions -
1 Tbsp. Parmesan cheese -
1 Tbsp. Parmesan cheese -
1/8 tsp. salt -
1/8 tsp. pepper
Directions
Tip: Click on step to mark as complete.
-
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. -
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. -
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.
Cooking Tip: Over-beating 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.
Tip: Serving size 1/2 cup