Chipotle Mashed Potatoes

From the January/February 2008 issue of Weight Watchers Magazine, Chipotle Mashed Potatoes:

1 lb. red potatoes, scrubbed and cut into two-inch chunks
1/2 cup low-fat buttermilk
1/2 teaspoon chopped canned chipotles in adobo
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Bring the potatoes and cold, salted water to boil. Reduce heat and simmer until potatoes are fork-tender, about 10 minutes. Drain well.

Combine buttermilk, chipotle, salt and pepper, stirring until blended. Set aside.

Return potatoes to saucepan. Cook over low heat, stirring constantly until all liquid has evaporated. Remove from heat and slowly add the buttermilk mixture while mashing.

A 2/3 cup serving is just 1 point -- 98 calories, 1 grams of fat, 3 grams of fiber -- according to the recipe.

My day in points...

Breakfast: oatmeal: 2 points
banana: 2 points

Lunch: English muffin pizzas: 4 points
apple: 1 point
snack cakes: 1 point

Afternoon snack: banana: 2 points

Dinner: chipotle mashed potatoes: 2 points
beef/spinach/feta spiral: 6 points
brownie bite: 1 point

TOTAL: 21 points.