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Buttermilk-Parmesan Mashed Potatoes

Buttermilk-Parmesan Mashed Potatoes

Photo: Ellen Silverman; Styling: Toni Brogan

Total time 32 mins
Yield

4 servings (serving size: 3/4 cup)

Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this superquick potato side dish.

Ingredients

  • 1 1/3 pounds baking potatoes
  • 1/2 cup fat-free milk
  • 2 tablespoons butter
  • 1/3 cup buttermilk
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 240
  • fat 7.9 g
  • satfat 4.9 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 7.5 g
  • carbohydrate 35.2 g
  • fiber 3.5 g
  • cholesterol 22 mg
  • iron 1.7 mg
  • sodium 292 mg
  • calcium 117 mg

How to Make It

  1. Prick each potato several times with a fork. Place potatoes in the microwave, and cook at HIGH 16 minutes or until tender, turning after 8 minutes. Let stand 2 minutes. Cut each potato in half lengthwise; scoop out flesh with a large spoon, and transfer to a bowl.

  2. Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.