Roasted onion and nutmeg make these mashed potatoes unforgettable.
1 medium onion, peeled and sliced
3 large russet potatoes, peeled and cubed
1/4 cup skim buttermilk
1/4 cup skim milk
1/8 teaspoon pinch nutmeg
1/2 teaspoon garlic powder
Roast onion slices on a cookie tray, under broiler, until lightly brown.
Place potatoes into a 3 or 4 quart sauce pan, cover with water and bring to a boil. Cook until fork tender, about 20 minutes.
Drain water from potatoes, put back on stove and mash with milks (amount of liquid is variable); stir in roasted onion and spices. Reheat and serve..