Recipe - Skinny Buttermilk Mashed Potatoes

6 Potatoes, peeled
1 One fourth cup Buttermilk
1 tablespoon Butter
1 tablespoon Chopped fresh dill
1 tablespoon Chopped fresh chives or
green onion tops
Salt and pepper

In pot of boiling salted water, cook potatoes for about 20 minutes or until
forktender; drain well. Mash, rice or pass potatoes through food mill to
remove all lumps.

Using fork, gradually beat in buttermilk, then butter. Stir in dill and
chives. Season with salt and pepper to taste. (Potatoes can be covered and
refrigerated for up to 1 day; reheat in microwave at High for 5 minutes,
rotating twice.) Makes 8 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Living's Best Vegetables
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 11, 1998