Chive-Buttermilk Mashed Red Potatoes

1. 1

   Put the potatoes in a large pot, cover them with salted water, and bring to a boil.

2. 2

   Lower the heat to medium-low and simmer until tender, 15 to 20 minutes.

3. 3

   Drain the pot and mash the potatoes with a potato masher or a potato ricer.

4. 4

   Warm the buttermilk and butter in a saucepan over medium-low heat until the butter melts and the mixture is smooth, about 2 minutes.

5. 5

   Stir the buttermilk mixture and the chives into the potatoes until smooth, then season with salt.

• Calories 145.62 kcal Moderate
• Protein 3.93 g Low Source
• Carbs 27.67 g Moderate
• Total Fat 2.89 g Low Source
• Saturated Fat 1.78 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 8.27 mg Low Source
• Sodium 28.62 mg Low Source
• Fiber 2.26 g Low Source
• Sugar 1.97 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 51.76 mg Low Source
• Iron 1.2 mg Low Source
• Potassium 650.27 mg Moderate
• Vitamin A 19.9 mcg_rae Low Source
• Vitamin C 30.99 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛