Creamy Buttermilk & Parsley Mashed Potatoes

Ingredients:

  • 8-10 large Idaho gold potatoes
  • ½ cup soft butter
  • 1 teaspoon
  • kosher salt
  • ½ cup shredded parmesan cheese
  • 1-1 ½ cups buttermilk
  • 1-2 cups heavy cream
  • 1 bunch of flat leaf parsley, rough chopped 

Directions:

  1. Slice all potatoes in half, place in a large pan, and cover with cool water.
  2. Bring to a boil for 25-35 minutes or until potatoes are tender enough to mash.
  3. Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
  4. Mash by hand or with a hand mixer.
  5. These are lovely; taste for salt and enjoy!

 

Print Recipe

Yield: 4-6 Servings

Source:
Danielle Kartes
Food Blogger
Rustic Joyful Food

Share this Recipe