Whipped Potatoes With Parmesan
|Russet potatoes||1 1⁄4 Pound, peeled and cut into 1/2" cubes|
|Nonfat buttermilk||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1 Pinch|
|Black pepper||To Taste|
|Grated parmesan cheese||1 Tablespoon|
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.