This recipe takes 10 minutes to prepare and 15 minutes to cook.

6 medium russet patatoes, peeled and cut into 2-inch pieces
3 tbsp. stick margarine
1/2 cup low-fat (1 percent) buttermilk.

In a large saucepan, simmer the potatoes in enough water to cover until tender, about 15 minutes. Drain well.
Add the margarine to the hot potatoes.
When the margarine is melted (30 to 60 seconds), mash the potatoes with a potato masher or with an electric mixer until fluffy, 2 to 3 minutes.
Pour the buttermilk onto the prepared potatoes and continue mashing them until the texture is smooth, about another 2 minutes.
Serve immediately.

nutrition facts:
serving size - 1 cup
starch exchange 1.5
fat exchange 1
calories per serving 157
calories from fat - 54, total fat 6 grams satured fat 1 gr.
cholesterol 1 milligram,
sodium 93 milligrams,
total carbohydrate 24 grams.
dietary fiber 2 grams.
sugars 3 grams,
protein 3 grams.

Posted to the list by Paulette Lacasse