Buttermilk-Parmesan Mashed Potatoes

(from sweetcay’s recipe box)

Serves 6 people

Categories: Vegetable

Ingredients

  • 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

Directions

  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.

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