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