Buttermilk Smashed Red Potatoes

Vegetables

Serves 6 • Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High • Slow Cooker Size 4 to 7 Quarts

Why This Recipe Works: For our lower-fat smashed potato recipe, we turned to buttermilk, which is naturally low-fat, and a little sour cream.

Use small red potatoes measuring 2 inches in diameter. This recipe can easily be doubled in a 5 1/2- to 7-quart slow cooker, but you will need to increase the cooking time by 1 hour.

2 pounds small red potatoes, halved
3 tablespoons extra-virgin olive oil
3 garlic cloves, lightly crushed and peeled
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
Salt and pepper
2/3 cup buttermilk
1/4 cup low-fat sour cream
2 tablespoons minced fresh chives

1. Combine potatoes, oil, garlic, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper in slow cooker. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2. Discard parchment. Add buttermilk and sour cream to potatoes and, using potato masher, mash until combined and chunks of potatoes remain. Fold in chives and season with salt and pepper to taste. Serve. (Smashed potatoes can be held on warm or low setting for up to 2 hours; loosen with hot water as needed before serving.)

Per serving: Cal 200; Fat 8g; Sat Fat 1g; Chol 5mg; Carb 26g; Protein 4g; Fiber 3g; Sodium 450mg


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