Scrub the potatoes. Place potatoes (and the whole garlic cloves if desired) and 2 tsp. of the salt in a medium pot and add enough cool water to cover. Bring to a boil, reduce heat to medium and simmer until potatoes are tender when pierced with a toothpick, about 45 minutes. Drain.
Place potatoes (and garlic cloves with their skin removed, if used) in a large bowl and break them up with the beaters from an electric mixer. Beat until fairly smooth with some lumps remaining. Heat buttermilk in the microwave just until warm. Add the baking soda to the warm buttermilk and stir, taking care to hold the buttermilk container over the potato bowl in case the buttermilk foams over. Pour the buttermilk baking soda mixture into the potatoes and beat until thoroughly incorporated. Stir in the butter or margarine and remaining 1 tsp. salt.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 47 | ||
Calories from Fat: 28 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.2mg | 3 % | |
Sodium 292.2mg | 10 % | |
Potassium 93.7mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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