Basil-Garlic Mashed Potatoes
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
Yield:4 to 6 servings
- 2pounds scrubbed, unpeeled thin skinned potatoes (Yukon golds if possible). sliced ¼ inch thick
- 3large cloves garlic
- ½cup chopped fresh basil leaves
- 1cup or more lowfat or nonfat buttermilk
- Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
138 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 458 milligrams sodium
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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- 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.
Tip
- If it is necessary to reheat potatoes, cover and reheat in microwave oven. If potatoes become too dry, add a little more buttermilk.
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