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1 3/4 pounds Yukon Gold potatoes, peeled and chopped
1/4 cup skim milk
3/4 cup lowfat buttermilk
2 tablespoons grated Parmesan cheese
3/4 teaspoon salt
Preparation:
| 1. | Bring a large pot of water to a boil and add the potatoes. Cook until tender and easily pierced with a fork, about 30 minutes.
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| 2. | Drain potatoes and mash with a hand masher or electric mixer over low heat with the remaining ingredients. (Do not use a food processor; it will make the potatoes gummy.) Serve immediately. |
Serves: 8
Yields: 4 cups
Per serving:
97 Calories (kcal); 1g Fat (6.3%); 4g Protein; 19g Carbohydrate; 2mg Cholesterol; 272mg Sodium.
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