After The Biggest Loser Season 6 finale, I went to dinner at a steakhouse with some of the contestants and Alison Sweeney’s husband, Dave. We were all, of course, trying to order healthy, but it was definitely a challenge. I wound up getting a grilled chicken breast with salsa and “potato smashers.” I was expecting lumpy mashed potatoes. Instead, I was served something similar to this yummy potato . . . only it was doused in more butter than all of us combined had probably eaten in years. But it was so simple, and even tastier with just a small amount of light butter, that I knew I had to include it here.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Add the potatoes to a large stockpot. Fill the pot so the water is 1 inch higher than the potatoes and add about 1 teaspoon salt, or to taste. Place the pot over high heat and bring the water to a boil. Cook the potatoes for 20 to 25 minutes, or until they are tender. Drain them well.
Step 2
Transfer each potato to a serving plate. Press the back of a fork into the top of each potato, smashing it until it flattens slightly (it’s okay if the potatoes crumble a bit). Drizzle the butter evenly over the top of the potatoes, about 1/2 tablespoon on each. Sprinkle the chives evenly among them, about 1 teaspoon on each. Season with salt and pepper. Serve immediately.
nutrition information
Step 3
Each (1-potato) serving has:
Step 4
Calories: 144
Step 5
Protein: 3g
Step 6
Carbohydrates: 28g
Step 7
Fat: 3g
Step 8
Saturated fat: 2g
Step 9
Cholesterol: 8mg
Step 10
Fiber: 3g
Step 11
Sodium: 58mg
