Despite its name, buttermilk is relatively low in fat. It adds a creamy tang to these garlicky mashed potatoes.
3 cups peeled, cubed baking potatoes
1 1/4 cups fat-free, low-sodium chicken broth
4 garlic cloves, peeled
1/2 tsp. salt
1/2 cup low-fat buttermilk
1/3 cup minced cilantro
1. In a nonstick pot, combine potatoes, broth, garlic, and salt. Bring to a boil over high heat. Reduce to a medium, cover, and cook until potatoes are tender and liquid has reduced. Uncover and remove from heat.
2. With a potato masher, crush potato mixture until smooth. Stir in buttermilk, then cilantro.