Mashed Potatoes with Cumin-Lime Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Potatoes and milk are both tasty sources of potassium. The combination of the two allows for about 694 milligrams of potassium per serving. Ingredients:
3 tablespoons finely chopped fresh cilantro |
2 tablespoons finely chopped shallots |
2 tablespoons butter, softened |
4 teaspoons fresh lime juice |
1 1/2 teaspoons cumin seeds, toasted |
1/2 teaspoon ground cumin |
2 1/2 pounds yukon gold potatoes, peeled and quartered |
3/4 cup low-fat buttermilk |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 6 ingredients in a small bowl. Mash with a fork until blended. Cover and refrigerate.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, salt, and pepper; beat with a mixer at medium speed until smooth. Serve with butter mixture.
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