I really liked this method of making mashed potatoes. For whatever reason, I can never figure out how long to boil potatoes, so this was great (and only a plate to wash!). It wasn’t overly parmesan-ish to me, but I didn’t measure the cheese out and I probably should have. In any case, flavorful, creamy, and just right!
Buttermilk-Parmesan Mashed Potatoes
Yield: 6 servings (serving size: 3/4 cup)
Source: Cooking Light Magazine, November 2009
Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this super quick potato side dish.
2 pounds russet potatoes
2/3 cup fat-free milk
3 tablespoons butter
1/2 cup buttermilk
1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 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.
CALORIES 240 ; FAT 7.9g (sat 4.9g,mono 1.9g,poly 0.3g); CHOLESTEROL 22mg; CALCIUM 117mg; CARBOHYDRATE 35.2g; SODIUM 366mg; PROTEIN 7.5g; FIBER 3.5g; IRON 1.7mg