Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is great for Thanksgiving with ham! Yummy and low in fat.

Ingredients Nutrition

Directions

  1. Peel and chop potatoes into medium-sized chunks. Cover with water and boil until pieces are easily pierced with a fork. While cooking potatoes, toast pecans on rimmed cookie sheet.
  2. Remove potatoes from water, add buttermilk, margarine and spices. Mash together. With a hand mixer or blender, whip potatoes until smooth. Transfer into serving dish and top with chopped pecans. Serve immediately or keep warm uncovered in a 200 degree oven.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a