4-6 big russets, peeled and cut into 1-1/2 to 2 inch chunks
1 1/2 teaspoons Kosher salt
1 cup low fat buttermilk at room temperature
6 tablespoons trans fat-free margarine
Freshly ground pepper
1 bunch or handful fresh chives, minced
In a large saucepan, add cold water an inch deeper than needed to cover the potatoes. Add the salt. Bring to a boil, then simmer partially covered until the potatoes are tender, 20 minutes or less. Starting with the cold water helps the potatoes cook evenly. Drain them in a colander then return them to the pan. I tried to just drain the pan with the potatoes in it and too much water remained. Shake the pan over low heat to dry out the potatoes a bit. This is the crucial part if you want fluffy potatoes. Add the margarine one tablespoon at a time, mashing with a masher or wooden spoon. Add the buttermilk a little at a time until the desired consistency is reached. Season with salt and pepper to taste and stir in the chives.
Makes 12 servings.
Fat: 5 gm
Saturated Fat: 1 gm
Cholesterol: 0 mg
Carbohydrate: 21 gm
Fiber: 1 gm
Protein: 3 gm
Sodium: 121 mg