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.
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
1. 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.
2. 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.
3. 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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