Buttermilk-Parmesan Mashed Potatoes

Buttermilk-Parmesan Mashed Potatoes Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this superquick potato side dish.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Recipe Time

Total: 32 Minutes

Nutritional 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

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

Preparation

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.

Note:

November 2009
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