The skinny on MASHED POTATOES!

Go to your neighborhood restaurant and you're sure to get a bowl full of mashed potatoes that are super high in fat and calories. Oh the poor potato, gets such a bad rap in the carb world. But the mashed potato can be just as creamy..... and might I add, dreamy, without the use of high fat dairy products like cream cheese and half and half. What's my go-to product when making my mashed potatoes just as delicious as those restaurant favorites? Buttermilk!! Oh yes, don't let the "butter" part of the equation fool you! Buttermilk is low in fat and can turn your mashed potatoes from OK, to EXCEPTIONAL! Add some parmesan cheese and you have a winner this Thanksgiving, or anytime!

Parmesan Mashed Potatoes

2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled

1/2 cup low-fat buttermilk

1/2 cup skim milk

4 tablespoons grated Parmesan

Salt

1 tablespoon unsalted butter

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.