Mashed Potatoes with Cumin-Lime Butter

Yield: 6 servings (serving size: 3/4 cup potatoes and 1 teaspoon butter mixture)
Source: Cooking Light, AUGUST 2006
CL Comments: Potatoes and milk are both tasty sources of potassium. The combination of the two allows for about 694 milligrams of potassium per serving.
Amy's Comments: This was a neat twist on mashed potatoes! I liked the idea of making a butter. I couldnt find cumin seeds ANYWHERE. So i just used a heaping teaspoonful of ground cumin! I served with the Chipotle Meat Loaf so the tang in these helped cut the spice. Tasty and different. I would make again with the right main dish to counteract.


3 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped shallots
2 tablespoons butter, softened
4 teaspoons fresh lime juice
1 1/2 teaspoons cumin seeds, toasted
1/2 teaspoon ground cumin
2 1/2 pounds Yukon gold potatoes, peeled and quartered
3/4 cup low-fat buttermilk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Combine first 6 ingredients in a small bowl. Mash with a fork until blended. Cover and refrigerate.
  2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, salt, and pepper; beat with a mixer at medium speed until smooth. Serve with butter mixture.


Healthy Units: 4 per serving
CALORIES 216(19% from fat); FAT 4.5g (sat 2.6g,mono 1.1g,poly 0.2g); PROTEIN 4.6g; CHOLESTEROL 12mg; CALCIUM 56mg; SODIUM 367mg; FIBER 3.6g; IRON 1.1mg; CARBOHYDRATE 40.7g

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