| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt, plus more as needed
- 1/4 cup low-fat milk
- 3/4 cup buttermilk
- 2 teaspoons finely chopped dill
- 1 teaspoon thinly sliced chives
- Freshly ground black pepper
Instructions
- In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
- Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 206 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 3 mg |
| Sodium | 576 mg |
Reviews
I think the chives were missing, I only see dill. Am I blind?
This recipe was ok but it wasn’t anything special.
Buttermilk mashed potatoes are the way to go! I especially love the incorporation of spices (the dill) added to this recipe. Next time, I’ll try some rosemary leaves…
On paper this dish looks great, but it was really tasteless.
Made them as a side for Thanksgiving dinner. They were a hit!
I used red potatoes and left the skins on. Did not need any butter, tasted creamy and flavorful. Could probably put in a little bit more chives and/or dill.
At Thanksgiving dinner, this was the only dish with NO leftovers, and even my 4 year old loved this new mashed potatoes taste, so I made it again the next day with the rest of the dill and buttermilk I had. Wonderful!
The texture was pretty good but a bit wet throughout. Not sure the 1/4 of lowfat milk is necessary. Also tasted a bit bland. Was expecting more from the dill and buttermilk. Perhaps a bit more dill and maybe a touch of garlic would get some of the flavor popping.
There wasn’t enough potato for the recipe. I thought the taste was bland.
I had never used buttermilk for mashed potatoes. Now I think I will never make them any other way.