Mashed Potatoes

Flip out: Heavy Cream
Flip in: Low-fat buttermilk

Calorie savings: 182

Make it!

Put 2 lbs of cubed Yukon Gold potatoes in a large pot, add 1 Tbsp salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Warm 1 c low-fat cultured buttermilk in a saucepan over low heat, being careful not to overheat. In a large bowl, mash the potatoes and pour in buttermilk; season with salt and pepper and finish with 1 ½ Tbsp butter. Top with 2 Tbsp chopped chives. Serves 4.


How to cut calories

Replacing heavy cream with low-fat buttermilk reduces artery-damaging saturated fats from 17 grams to 3. Buttermilk is thicker than regular milk, which helps the mashed potatoes retain their characteristic creamy texture, plus it’s also a source of probiotics—live beneficial bacteria that can boost immunity and improve digestion.