Smashed Red Skin Potatoes
7 small red potatoes, washed and
1 cup low-fat buttermilk
3 thinly sliced green onions
1 tablespoon tub margarine or butter
1 tablespoon shredded or grated
1/8 teaspoon black pepper
Directions for Potatoes
- Place potato quarters in a medium
saucepan. Add cold water to cover. Bring to a boil over high heat. Reduce
the heat and simmer for 10 to 15 minutes, or until fork-tender. Drain well
in a colander. Return to the pan.
- In a small saucepan, heat the
buttermilk over medium-low heat for 5 minutes, or until hot, making sure
it doesn’t boil. Remove from the heat.
- Using a potato masher, mash the
potatoes. Add buttermilk to make them creamy. Add the remaining
ingredients, stirring just until blended.