Recipe: Parmesan Mashed Potatoes
- 2 pounds Yukon gold potatoes (about 5 cups), diced
- 1/2 cup low-fat buttermilk
- 1/2 cup 1 percent low-fat milk
- 4 tablespoons grated Parmesan cheese
- Salt to taste
Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes. While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle. Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in Parmesan cheese and salt.
Makes eight servings (one serving is ¾ cup)