Parmesan Mashed Potatoes

Ellie Krieger, The Food You Crave (Taunton Press)

Parmesan Mashed Potatoes

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    1 1/4 pounds pounds Yukon Gold potatoes (about 4 medium), left unpeeled and cut into 1-inch pieces 2 tablespoons freshly grated Parmesan cheese
    1/4 cup low-fat buttermilk Salt to taste
    1/4 cup nonfat milk 2 teaspoon unsalted butter (optional), cut into 4 pieces


    Prep: 5 min Total:
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    • 1

      Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. While the potatoes are cooking, combine the buttermilk and regular milk in a small saucepan and cook over the lowest possible heat until just warm. Be careful not to let it boil or the milk will curdle.

    • 2

      Drain the potatoes, return them to their pot, add the warmed milk, and mash together to the consistency you prefer. Stir in the Parmesan and season with salt. If desired, serve with a dab of butter on top.


    Eating Well Tip

    Putting a pat of butter on top of the mashed potatoes gives you maximum sensory impact. It satisfies you by announcing visually that something rich and creamy is coming.

    nutritional information

    3 g
    7 g
    Saturated Fat:
    1.5 g
    32 g
    5.5 g
    518 mg
    Monounsaturated Fat:
    0 g
    2.5 g
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