Ingredients

2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter

Directions

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 cheese and salt. Top
with the butter and let it melt.