Skinny Buttermilk Mashed Potatoes with Chives

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Creamy buttermilk mashed potatoes seasoned with salt, pepper and fresh chives. A perfect side dish for Thanksgiving turkey, roasted chicken, pork chops n' apple sauce or garlic lover's roast beef.

Creamy buttermilk mashed potatoes seasoned with salt, pepper and fresh chives. A perfect side dish for Thanksgiving turkey, roasted chicken, pork chops n’ apple sauce or garlic lover’s roast beef.

I love using buttermilk in my mashed potatoes, it’s rich and creamy with a slight tang and it’s naturally low in fat. People always ask me what they should do with their leftover buttermilk when they make my scones, well this is the easiest way to use it up. Yukon gold potatoes have a beautiful golden color with a buttery texture, they are perfect for making skinny mashed potatoes!

If you are making this as a Thanksgiving side dish, simply double the recipe and add more or less buttermilk depending on the consistency you desire. If you prefer making mashed potatoes without the buttermilk, see my Skinny Garlic Mashed Potato recipe. Enjoy!!

Creamy buttermilk mashed potatoes seasoned with salt, pepper and fresh chives. A perfect side dish for Thanksgiving turkey, roasted chicken, pork chops n' apple sauce or garlic lover's roast beef.
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Skinny Buttermilk Mashed Potatoes with Chives

5
5
1
SP
150 Cals 5 Protein 31 Carbs 1.5 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 5 servings
COURSE: Side Dish
CUISINE: American
Creamy buttermilk mashed potatoes seasoned with salt, pepper and fresh chives. A perfect side dish for Thanksgiving turkey, roasted chicken, pork chops n' apple sauce or garlic lover's roast beef.

Ingredients

  • 2 lbs 6-7 medium yukon gold potatoes, peeled and cubed
  • 3/4 cup + 2 tbsp low fat buttermilk
  • 1 tbsp light butter
  • kosher salt to taste
  • dash of fresh ground pepper
  • 1/4 cup fresh chives

Instructions

  • Put potatoes and in a large pot with salt and enough water to cover. Bring to a boil.
  • Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.
  • Drain and return potatoes to the pot.
  • Add buttermilk, light butter and remaining ingredients. Mash until smooth. Season with salt and pepper to taste.

Nutrition

Serving: 3/4 cup, Calories: 150kcal, Carbohydrates: 31g, Protein: 5g, Fat: 1.5g, Sodium: 63mg, Fiber: 2.5g, Sugar: 3g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 1
Points +: 4
Keywords: mashed potatoes
Skinny Buttermilk Mashed Potatoes with Chives

 

Skinny Buttermilk Mashed Potatoes with Chives

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66 comments

  1. Needed a new recipe for mashed potatoes for the holidays. Anxious to give these a try. Thanks!!

  2. If I were to double this what would the cooking time be?

  3. I have always been afraid of making mashed potatoes as I have messed them up in the past, but I followed this and they turned out perfectly. I think the potatoes I had were Kennebec, from the farmers market. The buttermilk really makes a difference. I didn’t peel my potatoes and I steam rather then cook them in water. Learned that in a cooking class I took somewhere along the way. My husband was pleased as he loves these and I hardly ever make them. My confidence is back now.

  4. My kids were very surprised to see I had made mashed potatoes! Since starting to count calories a few months ago I have mostly avoided potatoes….this recipe is perfect and not too calorie dense! I’m amazed how good they are with so little butter. 

  5. What is the serving size? 

  6. I am also curious about the making ahead, as I would like to add this to my Thanksgiving menu!

  7. Has anyone tried making this and then putting in a casserole dish to make ahead? Thinking of making this for Thanksgiving but want to be able to make it the day before, if possible.

  8. Pingback: Creating a Healthy Thanksgiving – It IS Possible! |

  9. Thanks for a great base recipe. Made it exactly as instructed the first time. 2nd time I made a few alterations for my own tastes. Fun fact: Freshly grated parmesean cheese only has 4 smart points per ounce….and an ounce of grated parm is a generous amount (I omitted the light butter in this recipe…it had 3 points per tablespoon). I prefer parmesean since it adds a nice flavor boost. I also like adding in powdered chicken bullion instead of salt for flavor. Next time I will try replacing some of the potatoes with roasted cauliflower before mashing it all together to hide some healthy veggies in with the starch. 🙂

  10. Gina – I don’t have a hand masher, ok to use a mixer? Maybe don’t mash like you would regular mashed potatoes. And my store, didn’t have fresh chives, ok to use the freeze-dried?

  11. Pingback: Here's What You Should Make for Thanksgiving 2016! | Ambitious Kitchen

  12. This looks delicious! I wonder if you could substitute sweet potatoes in this recipe. Have you tried before?

  13. Hi! I don’t have buttermilk…how can I make my own? Milk and vinegar? Thx!

  14. Thanks for this recipe. I make mashed potatoes a lot, and I definitely use more butter plus cream and whatever fattening junk sounds good lol… I was really pleasantly surprised at how delicious mashed potatoes can be with so little butter! I made this with your Salisbury steak recipe and some roasted carrots…. Delicious.

  15. Could these be prepared ahead of time? Thanks.

  16. How can I prep this a day in advance?

  17. Do you think these would cook well in crockpot?

  18. I made these tonight with your skinny chicken cordon bleu- so delicious! Even my husband liked them, and he's not a mashed potato fan!

  19. Gina – my fiance and I are both from Irish American families (we eats tons of potatoes) and these are hands down the best mashed potatoes we've ever made!

    So easy! Only a few ingredients! I did use a mixer just to make sure I got a smooth consistency (I know – I'm a traitor to my roots), but there is not a thing about this recipe that could be improved upon.

  20. Can these be prepared ahead and reheated in a casserole? Was hoping to save some time on Thanksgiving Day. Thanks!

  21. Do you think I can combine cauliflower with potatoes to lighten this even more? Thinking of doing in the crockpot for Thanksgiving.

  22. I used the frozen mashed potatoes that you pop in the microwave and steam them. Added the rest of the ingredients, so easy and good. Thanks for the recipe!

  23. Hands down the most incredible, guilt-free mashed potatoes I've EVER experienced. My picky-eater boyfriend raved about them and we both had THIRDS. Two days later and reheating requires absolutely zero moisture added – they're still creamy and delicious. An added bonus – this was by far the easiest recipe for mashed potatoes I've ever used. I kept the skins on for added vitamins (and because I'm lazy) and they are just incredible.

  24. Yum these are so good. I made these twice, the first time I used an immersion blender which I recently found out NOT to use for mashed potatoes so they were kinda pasty. But the second time they were great! I used soy milk to make them vegan, I just add a tablespoon of vineger and let it sit for a couple minutes. Will definitely be making these again.

  25. Yummy! And I guess we'll have to have scones tomorrow to use up the buttermilk. 😉

  26. These definitely tasted "light," but they were good! I would make again, but maybe add some shredded cheese or use real butter (and adjust the points accordingly).

  27. i've made a bunch of your recipes so far gina, but i have to say this is probably my favorite ever. so simple but amazing!! with the pork chops w/ mushrooms and shallots, i couldn't believe i had actually cooked the whole thing myself. plus, i'm terrible with seasoning things just right, and somehow with this recipe it seemed like after just one pass with the salt shaker, it was already good to go. thank you!!!

  28. Yum yum yum! Yum Yum Yum!! My 2 year old son took giant bites and only ate these potatoes. He wouldn't touch anything else on his plate and asked for more. LOL.

  29. Being a total mashed potato lover, I must say that I made these the other night for my family and everyone LOVED them. Even the pickiest of eaters went back for THIRDS (yes, I said thirds). Not to mention this was one of the easiest side dishes EVER to make. Thank you so much. This website is inspirational!

  30. So good. I don't know what else to say. It was hard for me to stop myself after having a taste to make sure my seasoning was right. My 7 year old kept saying how good they were. Thanks a mil.

  31. I made this tonight and it was amazing!!! i honestly didn't miss the "normal" amount of butter/margarine I typically use either. I added some onion powder to mine as well since I typical sauté some onions and add them to my mashed potatoes!! YUM YUM!!!

  32. These were terrific! My husband never compliments anything. His highest meal compliment is "Yeah, it's good" (infuriating, btw). He looks at me with a mouthful of these potatoes and says "These are REALLY good" with a strong emphasis on "really". That is some seriously high praise!

  33. Thank you for all the wonderful great tasting recipes! My family love them!! I made the skinny mashed potatoes the other night, and they were delicious! My family had no clue that they were "skinny" mashed potatoes!

  34. I have made this recipe 3 times this week it is that good and there never seems to be any leftovers the next day because a little fairy seems to be eating them at night when we're all asleep! Seriously Gina, this recipe is the bomb!

  35. This sounds perfect.

  36. I'm glad you think so Jenna! And I'm really glad you all liked this.

    Katheryn, I usually use my masher myself. I'm going to change the directions.

  37. I used the immersion blender and they turned to paste. 🙁 Next time I will hand mash. The taste was good, but I ended up tossing them. I'll definitely try again!

  38. I made these last night with pork chops and they were good! I had to add 1/4 c. fat free milk because mine needed a little more liquid, but that may have been a cooking error on my part. I also used real butter because I didn't have light. I realized after I made it that I had more than 5 servings, so after weighing, measuring and portioning, I totaled up the WW pts and it came out the same. Your carnitas are on deck for tomorrow's meal!

  39. I made these today with my marinated flank steak along with your oven baked zucchini and marinara sauce. The only substitution that I made was that I used russet instead of yukon gold. My husband was giving me a bit of a hard time because he said he didn't like buttermilk. I of course bought it anyway and it was a HUGE hit! These little babies will be on my Thanksgiving table for sure! Also, it was my first time using "light butter" so I splurged a little with two tablespoons, but I don't think I even needed that because you honestly could not tell!! If I had known back then that low fat cooking tasted so good, I would have started a long time ago! Thanks Gina!

  40. Made these tonight – fabulous solid recipe, not to fancy, just darn good. These will be on our thanksgiving table.

  41. These were delish! My only problem was my buttermilk curdled a bit…not sure how I avoid that?

  42. Never had buttermilk in my mashers before…this sounds great!

    – Katie

    Check us out sometime @ BloomEveryday.wordpress.com. We can't wait to start sharing recipes with you!

  43. I'm so glad you enjoyed them. I go both ways, smooth and chunky 🙂

  44. I made this tonight with herbed chicken and black-eye-peas and the family LOVED it. I used a potato masher tho- my family likes their potatoes with some chunks in them rather than baby-food creamy.(I like them creamy tho). TY for a skinny version of a favorite dish!!!

  45. YUM! I was going to make some goat cheese stuffed chicken breasts for dinner tonight and I was trying to figure out a second side to go with my sauteed kale. I think this might be a winner!

  46. Russet potatoes would work too. Your flank steak sounds divine. I may have to try that!

  47. Oh wow, these look divine!

  48. looks sooooo good! I LOVE potatoes!

  49. Gina,

    I just bought a big bag of russet potatoes on Tuesday. Does it matter if I use those instead of the Yukon Gold ones? I make a mean marinated flank steak (marinade made up of teriyaki and garlic and put in the fridge over night) in case you wondered. I then broil or grill it! KILLER and so easy! My family's favorite meal is the flank steak and mashed potatoes so I want to make certain that the russet will be ok. Can you please help?

  50. I really like this idea. I have some buttermilk to use up and this sounds lovely!

  51. Yum, sounds perfect! I haven't had mashed potatoes in a long time!!

  52. I love my ricer. Do you just put everything thru it? Or jut thE potatoes and then add the other ingredients? Will try it soon.

  53. That looks delicious. A coworker of mine farms potatoes so I've been looking for some good new potato ideas.

  54. Mmm these look so good like they would just melt in your mouth!

  55. Ooooh these look so creamy and delicious!! I've never used buttermilk in mashed potatoes…definitely going to be trying it out soon!

  56. This recipe looks delicious! The mashed potatoes are perfect to make for Thanksgiving. I love that you've added chives to the dish. I'm looking forward to making these potatoes for the holidays!

  57. This looks so good. I'm going to make them this weekend with the pork chops with mushrooms and shallots. YUMMMM. Can't wait!!!

  58. I'm so happy you posted this! I just bought the smallest carton of buttermilk I could find(which was the quart size) to make your Buttermilk Ranch dressing recipe (tasted great by the way) and was trying to figure out what else to use it for. Thank you, thank you!

  59. I've been hoping you were going to post this since you mentioned it with the port chops – I'll be making these Sunday night as a test run for Thanksgiving!

  60. Wow, lovely pictures and great recipe for Thanksgiving! I will have to try . . .

  61. Sounds good, will try this recipe soon.