Rating: 3.5 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light November 2009

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Read the full recipe after the video.

Recipe Summary

total:
32 mins
Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

240 calories; fat 7.9g; saturated fat 4.9g; mono fat 1.9g; poly fat 0.3g; protein 7.5g; carbohydrates 35.2g; fiber 3.5g; cholesterol 22mg; iron 1.7mg; sodium 292mg; calcium 117mg.
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