Buttermilk Mashed Potatoes

Monday, January 31, 2011
This is a recent favorite of ours.

Serves 6.


  • 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.


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