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The Colorful Plate
Vegetables

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Parmesan Garlic Mashed Potatoes

 Submitted by: Nancy Kraft
Food and Nutrition Services
Source: Eating Well, December 1997

3-1/2 pounds yellow fleshed potatoes (Yukon Gold, for example) about 8, peeled and cut into chunks 1/2 teaspoon salt to taste

1 cup buttermilk
6 large cloves garlic, peeled 1/3 cup plus 1 Tablespoon freshly grated Parmesan cheese

1/4 teaspoon freshly ground black pepper, to taste
  1. Place potatoes and garlic in a large pot. Add water to cover. Season with salt. Bring to a boil; reduce heat to medium and cook, partially covered, until tender, 10-20 minutes. Drain and return solids to pot. Place over low heat and shake, uncovered, about 1 minute to evaporate excess moisture.
  2. Remove from heat. Mash potatoes and garlic until smooth. Gradually mash in buttermilk until creamy. Stir in 1/3 cup Parmesan. Adjust seasonings with salt and pepper.
  3. Spoon potatoes into warm serving bowl and sprinkle with remaining Parmesan. (Can be kept warm up to 1 hour; cover with parchment or wax paper and set over a larger pan of simmering water.)
Serves: 8 Nutrition Facts
Calories: 152 Saturated Fat: 1 gm
Carbohydrate: 29 gm Fiber: 2 gm
Cholesterol: 4 mg Protein: 6 gm
Fat: 2 gm Sodium: 248 mg

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