Cooking Light must be kidding. Nothing light here. Two tablespoons butter + cheese? We make our mashed potatoes with fat free milk, and fat free sour creme, chives, and salt. By ignoring these horrible recipes calling for dairy fats and avoiding dairy fat and all fried foods alone, I have gone back to size 8 from size 14 in just four months. It is not portion control, it is the fatty foods like this that is making America obese.
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)
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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
- 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
- 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.
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Buttermilk-Parmesan Mashed Potatoes Recipe at a Glance
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