Ingredients
- 2 pounds thin-skinned potatoes, like Yukon Golds, scrubbed but not peeled, sliced 1/4-inch thick
- 3 large cloves garlic
- 1 ½ cups fresh or frozen corn kernels
- 1 to 1 ½ cups low-fat or nonfat buttermilk
- Salt and freshly ground black pepper to taste
- ½ cup chopped chives
- Nutritional Information
Nutritional analysis per serving (6 servings)
187 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 2 milligrams cholesterol; 129 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
- Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
- To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.
Dining and Cooking