Ingredients

  • 12 ounces tiny new potatoes
  • 12 ounces whole onion or 7 ounces chopped ready-cut (1 2/3 cups)
  • 1 teaspoon olive oil
  • 2 medium cloves garlic
  • ½ to ⅓ cup nonfat or lowfat buttermilk
  • 1 cup frozen peas
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      295 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 10 grams protein; 2 milligrams cholesterol; 186 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Scrub potatoes — do not peel — and cover with water in pot. Cover pot, and bring to a boil, 10 to 20 minutes, depending on size.
  2. Meanwhile, chop onion. Heat a small nonstick saute pan until very hot; reduce heat to medium-high, and add oil. Saute onion until golden.
  3. Mince garlic, and add to onion.
  4. A minute before potatoes are cooked, add peas, and finish cooking. Drain potatoes, remove them from peas and mash them. Stir in onion mixture and buttermilk. Add peas,if desired. Season with salt and pepper.

30 minutes

Dining and Cooking