1 Video | Photo: Parmesan Mashed Potatoes Recipe
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.
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By dubailady
Belgium
on April 22, 2012
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This is my first time to make mashed potatoes as my mother and my late mother-in-law make the most yummy & fatty mashed potatoes ever! Today, I decided to give this a try and my oh my! Hubby and daughter find it soooooo delicious and way better than my mom's and my late MIL (God bless her soul!. I used ordinary Belgian potatoes, peeled and boiled them and used the microwave for heating the buttermilk & milk mixture. Hubby suggested to add some dash of nutmeg next time!
Thank you so much, Ellie!
By qwirkygirl
Walnut Creek, CA
on January 10, 2012
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Delicious. Nobody knows this dish isn't over-run with butter or cream. I used buttermilk and reduced fat milk straight from the carton. I also added 2 TBSP of fat free sour cream and lots of fresh cracked black pepper. The Yukon gold potatoes added a richness that was so good no butter was needed. Next time I will add either roasted garlic or try garlic powder for an additional flavor layer. Will never make regular mashers again! Thanks Ellie!
By robynduffy
Florida
on January 29, 2011
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I love these potatoes! I boiled mine instead of steaming, and also found that heating the buttermilk was not good for me (it curdled even on the lowest setting. I heated the milk with the butter, then added the buttermilk after smashing.
Read all 67 reviews