Ginger Mashed Potatoes

Servings = 4 | Serving size =1 cup

This recipe can be multiplied by 2,3.

These keep well for about 48 hours.

2 quarts water
1 lb Yukon Gold potatoes
1 tsp unsalted butter
1/3 cup non-fat buttermilk
1/3 cup 2% milk
1/4 tsp salt
1 Tbsp fresh ginger

Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water. Add butter, buttermilk, milk, salt and grated ginger. Mash potatoes until creamy and the ginger is well blended in. I like to leave some chunks. If you like them smooth be careful because over mashing will result in pasty potatoes.

Add ground black pepper to taste.

Nutrition Facts

Serving size: 1 cup | Servings 4

Calories 107 | Calories from Fat 15

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 1g (5%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 5 mg (2 %) | Sodium 186 mg (8 %)

Total Carbohydrates 20g (7%) | Sugars 3g

Dietary Fiber 2g (8%) | Protein 4g

Vitamin A 1% | Vitamin C 17 % | Calcium 6% | Iron 5%

Vitamin K 3 mcg  | Potassium  584 mg | Magnesium  31 mg

 
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