Directions:
- Bring to a boil in a large saucepan the potatoes and enough salted cold water to cover. Reduce the heat and simmer until potatoes are tender, approx 10 minutes. Drain well.
- Combine buttermilk, chipotle, salt & pepper in a 1 cup glass measure stirring until blended. Set aside.
- Return the potatoes to the saucepan and cook over low heat, stirring constantly, until all the liquid has evaporated. Remove from heat and mash until blended while pouring in the buttermilk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.17 Kcal (407 kJ) | ||
| Calories from fat | 5.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 1% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 1% | |
| Sodium | 325.6mg | 14% | |
| Potassium | 572.89mg | 12% | |
| Total Carbs | 19.79g | 7% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 1.2mg | 7% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 66.84 Kcal (280 kJ) | ||
| Calories from fat | 3.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 1% | |
|---|---|---|---|
| Cholesterol | 1.77mg | 1% | |
| Sodium | 223.98mg | 14% | |
| Potassium | 394.08mg | 12% | |
| Total Carbs | 13.61g | 7% | |
| Sugars | 1.83g | 11% | |
| Dietary Fiber | 1.62g | 9% | |
| Protein | 2.43g | 7% | |
| Vitamin C | 7.4mg | 18% | |
| Iron | 0.8mg | 7% | |
| Calcium | 38.5mg | 6% | |
* 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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