Published January 14, 2015
What you need:
2 pounds baby red potatoes, unpeeled
1/4 cup low-fat buttermilk
1 tablespoon canned chipotles in adobo, sauce only
1/2 teaspoon salt
1/2 teaspoon black pepper
Place potatoes in a stockpot, then add water to cover, and cook until tender.
Drain water, return potatoes to stockpot. Cut the potatoes in four, transfer to a bowl and slightly mash with spoon (big chunks).
Add buttermilk, chipotle sauce, salt and pepper. Fold ingredients together to combine. Cook until completely heated through. Return to pan and heat covered when ready to serve, or place in the oven, covered, at 250° for 15 minutes.
— When you mix your potatoes, mix them as little as possible – the more you mix, the stickier they will become.
— Chipotle peppers in adobo sauce can be found in the Hispanic section or the canned chile pepper section of the grocery store.
— For chaffing dish service - for moister potatoes, add more buttermilk or chicken stock.
Fat: 0 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 167 milligrams
Carbohydrates: 18.5 grams
Fiber: 2 grams
Sugar: 1.5 grams
Protein: 2 grams
Laura Diaz Brown, known internationally as “Chef LaLa", is an author, nutritionist and chef with a passion for encouraging healthy diabetes-friendly cooking.
She owns SAVOR! Catering in Los Angeles, where she lives with her husband and son, and is the author of two cookbooks, "Latin Lover Lite" and "Chef LaLa Presents: Best Loved Mexican," all of which promote the message that you can enjoy healthy cuisine without losing traditional family flavor. Her diabetes-friendly recipes can be found at www.JourneyForControl.com.