Buttermilk-Parmesan Mashed Potatoes

By nichc

Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this superquick potato side dish.

Ingredients

• 1 1/3 pounds baking potatoes
• 1/2 cup fat-free milk
• 2 tablespoons butter
• 1/3 cup buttermilk
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 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.

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.

Amount per serving: Calories: 240, Fat: 7.9g, Saturated fat: 4.9g, Monounsaturated fat: 1.9g, Polyunsaturated fat: 0.3g, Protein: 7.5g, Carbohydrate: 35.2g, Fiber: 3.5g, Cholesterol: 22mg, Iron: 1.7mg, Sodium: 292mg, Calcium: 117mg