Buttermilk Smashed Red Potatoes

Substitute buttermilk in traditional mashed potatoes for sour cream in this smashed low-fat version. Plus, the red potatoes give you an extra dose of antioxidants and vitamin C.

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2 lbs Small red potatoes (halved each potato should be about 2 inches in diameter whole)
3 tbsp Extra-virgin olive oil
3 cloves Garlic (lightly crushed and peeled)
2 tsp Minced fresh thyme (or 1/2 tsp dried thyme)
2/3 cup Buttermilk
1/4 cup Low-fat sour cream or Greek yogurt
1/8 tsp Baking powder (for fluffiness)
2 tbsp Minced fresh chives
1/4 tsp Pepper
1 tsp Salt

Combine potatoes, oil, garlic, thyme, salt, and pepper in slow cooker (4 to 7 quarts). Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

Discard parchment. Add buttermilk, Greek yogurt, and baking powder to potatoes and use a potato masher to mash until combined and chunks of potatoes remain.

Fold in chives and season with more salt and pepper to taste before serving.

Note: Smashed potatoes can be kept on the warm or low setting for up to 2 hours. Simply loosen with hot water as needed before serving. This recipe can also easily be doubled in a 5 1/2- to 7-quart slow cooker but you will need to increase the cooking time by 1 hour.

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