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Whipped Potatoes With Parmesan

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Whipping the boiled potatoes to a puree and adding cheese would surely give a cheesy bite everytime you eat Whipped potatoes. For vegetarians, it’s a foodie treat and it can be served as an unconventional accompaniments. Dip in your scacks or spread it on bread! You can do it all with whipped potatoes!
Ingredients
  Russet potatoes 1 1⁄4 Pound, peeled and cut into 1/2" cubes
  Nonfat buttermilk 1⁄4 Cup (4 tbs)
  Ground nutmeg 1 Pinch
  Salt To Taste
  Black pepper To Taste
  Grated parmesan cheese 1 Tablespoon
Directions

Rinse the potatoes with cold water and put into a large saucepan.
Add enough cold water to cover.
Cover the pan and bring the water to a boil.
Lower the heat to medium-low and simmer the potatoes for 20 minutes, or until very tender.
Remove the pan from the heat.
Drain the potatoes and whip with a hand masher or electric mixer until the potatoes are smooth.
Add the buttermilk and nutmeg; add salt and pepper to taste.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Vegetable

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