Directions:
- Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
- Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce.
- In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
- Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.08 Kcal (674 kJ) | ||
| Calories from fat | 24.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 4% | |
|---|---|---|---|
| Cholesterol | 7.92mg | 3% | |
| Sodium | 287.74mg | 12% | |
| Potassium | 781.59mg | 17% | |
| Total Carbs | 29.17g | 10% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 1.6mg | 9% | |
| Calcium | 103.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 71.51 Kcal (299 kJ) | ||
| Calories from fat | 10.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 4% | |
|---|---|---|---|
| Cholesterol | 3.52mg | 3% | |
| Sodium | 127.74mg | 12% | |
| Potassium | 346.98mg | 17% | |
| Total Carbs | 12.95g | 10% | |
| Sugars | 2.17g | 20% | |
| Dietary Fiber | 1.42g | 13% | |
| Protein | 2.46g | 11% | |
| Vitamin C | 6.6mg | 25% | |
| Iron | 0.7mg | 9% | |
| Calcium | 46.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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