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2 potatoes, peeled and cut into 2" pieces
1 cup reduced-fat chicken
1/2 cup chopped onion
2 cloves garlic
3/4 cup buttermilk
1/4 cup snipped fresh chives and additional for garnish
1/4 teaspoon black pepper
1. In medium saucepan, bring potatoes, broth, onion, and garlic to boil over high heat. Reduce heat to low. Simmer, covered, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Remove from heat and drain.
2. Mash potatoes with buttermilk, chives, and pepper. Warm over low heat. Garnish with chives, if desired.
To choose potatoes for mashing, look for a high-starch potato such as a russet, Idaho, or Burbank. To test for starch content, slice the raw potato with a knife. If the knife is coated with a creamy white substance or the potato clings to the knife, it'
Per Serving: 60 cal, 3g pro, 13g carb, 0g fat, 0g sat fat, 0mg chol, 1g fiber, 85mg sodium
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