Buttermilk-Parmesan Mashed Potatoes

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 7.9g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.5g
  • Carbohydrate: 35.2g
  • Fiber: 3.5g
  • Cholesterol: 22mg
  • Iron: 1.7mg
  • Sodium: 292mg
  • Calcium: 117mg

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. 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. 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.
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