Categories: Vegetable

Ingredients

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

Directions

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.

2. 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.

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