Buttermilk-Parmesan Mashed Potatoes

Very tasty.  My only complaint is 2 minutes is not long enough to cool those spuds enough to handle.  Then by the time you get it all mixed together, it isn't hot enough to serve (nuked it for a short time).  Hubby loved it; probably from the cheese.

I boiled Yukon Golds from our farmer's market, but otherwise followed recipe. Wow! The proportions and ingredients are wonderful. A bit of an indulgence, but we had strawberries for dessert and so the fat & calories evened out.

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.

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 ;)

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

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.

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

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

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