I know what you think. Carbs. Again. My last post was pasta and this one is mashed potatoes. Can’t do more carbs than that. But what can I say? Carbs-loaded meals happen to be very yummy, and -most of the time- easy to prepare. And I love easy and yummy meals.
This Buttermilk Mashed Potatoes with Asparagus was literally devoured by Solal and I had to be very cunning to make sure there would be some leftovers for the photo shoot and the actual meal. I think it means the stuff was good. I paired it with pesto covered pork chops (recipe coming next!): the perfect Sunday lunch if you ask me! Using a combo of buttermilk and chicken stock makes those mashed potatoes very smooth and creamy without adding butter and cream, and all the fat that comes along. Now I still need to decide what to do with the buttermilk leftovers. Buttermilk pancakes maybe? And here you go, carbs again…!!
Cal: 206 - Protein: 7.4g - Fat: 1.3g - Carbs: 43g - Fiber: 3.4g - Sugar: 4.3g
WW Old Points: 4 pts - Points+: 7 pts
- 1 bunch of fresh asparagus, trimmed
- 3 lb potatoes (like Yukon Gold), peeled and cubed
- 1/2 cup fat free chicken stock (more or less to taste)
- 1 cup fat free buttermilk (more or less to taste)
- salt and pepper to taste
- Start by blanching the asparagus (thanks to this cooking method, they will keep their bright green color and be crispy). Bring a pot of water to a boil, drop the asparagus into the boiling water and cook it until the spears turn bright green (about 2 to 5 minutes depending on the size of your asparagus). Meanwhile, prepare a bowl a ice cold water. As soon as the asparagus turn bright green, remove them from the boiling water using tongs and place the spears in the ice water you prepared earlier. Drain when cooled down. Cut into 1- to 2- inch pieces and set aside.
- Place potatoes in a large saucepan and cover with water. Add salt to taste. Bring water to a boil and cook until potatoes are fork tender (time will vary according to potatoes size).
- Drain and place in a large bowl or back in the saucepan. Using a potato masher or a food mill, mash potatoes to desired consistency (I like to leave a few chunks). Add chicken stock and buttermilk, mix well. You might want to use more or less chicken stock and buttermilk, according to your taste (you'll have to taste it!). Season with salt and pepper. Add asparagus and serve.
You can also add crushed garlic and grated parmesan!