Recipe

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• 12 oz yukon gold potatoes, peeled and quartered
• 2 medium shallots, thinly sliced
• 1/2 tbsp unsalted butter
• 1/2 cup well-shaken low-fat buttermilk

• 1 Cover potatoes with salted cold water by 1 inch in a saucepan and simmer until tender, about 20 minutes.
• 2 While potatoes are simmering, cook shallots in butter in a small nonstick skillet over moderately high heat, stirring frequently, until softened and deep golden, about 8 minutes.
• 3 Drain potatoes, return to pot, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and salt and pepper to taste.
• 4 Each serving about 193 calories and 2 grams fat Nutritional analysis provided by Gourmet