Buttermilk-Parmesan Mashed Potatoes

  • carolfitz Posted: 12/26/09
    Worthy of a Special Occasion

    Easy to make in the morning and then quickly re-heat in the microwave, adding the cheese just before serving. These potatoes held their own alongside CL's dijon & herb crusted rib roast.

  • BlueeyedSara7 Posted: 12/02/09
    Worthy of a Special Occasion

    Excellent recipe for entertaining and very quick and easy. I didn't have any parmigiano-regiano so I used an aged Gouda and was very pleased witht the results.

  • KaraZ63 Posted: 12/04/09
    Worthy of a Special Occasion

    Someone made this the other night for our Cooking Light group and it was great. Really nice flavor. Highly recommend.

  • yolande26 Posted: 11/10/09
    Worthy of a Special Occasion

    this recipe is very easy to make.cooking the potatoes in the microwave cute downs alot of time.has a nice parmesan flavor, not to overpowering just enough

  • sprater1 Posted: 11/25/10
    Worthy of a Special Occasion

    Needed some extra salt and pepper. I also put an extra tablespoon of butter in it. Other than that, it was very good.

  • ShandelLynn Posted: 08/29/11
    Worthy of a Special Occasion

    A solid fast choice for a side. I halved the recipe to feed my fiance and I and was pleased with the results, although some garlic would not hurt ;)

  • BigKidSF Posted: 11/12/12
    Worthy of a Special Occasion

    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.


More From Cooking Light