With a few minor changes, you can feel better about saying, "Please pass the potatoes." Here's the skinny:

3 lb peeled red or Yukon gold potatoes > 3 lb unpeeled red or Yukon gold potatoes
1/3 cup butter or margarine > 1 tablespoon olive oil
1 teaspoon salt > 1/2 teaspoon salt
1/2 to 2/3 cup half-and-half or milk >1/2 to 2/3 cup buttermilk

Remember to keep those peels on for added nutrients, like iron and vitamin C.

Nutritional Highlights

Prep Time:15 min

Start to Finish:45 min

makes:10 servings (1/2 cup each)

3 lb unpeeled red or Yukon gold potatoes (about 8 medium), cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/2 to 2/3 cup buttermilk
Freshly ground black pepper
2 tablespoons chopped fresh chives, if desired

1  In 3-quart saucepan, place potatoes; add just enough water to cover. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender; drain.

2  In same saucepan, mash potatoes, oil and salt with potato masher just until lumpy. Gradually add buttermilk, mashing until combined but still lumpy. (Amount of buttermilk needed to make potatoes creamy depends on variety of potatoes.) Season to taste with pepper. Stir in chives. High Altitude (3500-6500 ft): Increase buttermilk to 2/3 to 1 cup. Use 4-quart saucepan.

Nutritional Information

1 Serving: Calories 130 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 135mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 2g); Protein 3g % Daily Value Vitamin A 0%; Vitamin C 15%; Calcium 4%; Iron 15% Exchanges 1 1/2 Starch, 0 Fat Carbohydrate Choices 1 1/2