Buttermilk-Parmesan mashed potatoes from Cooking Light Magazine, November 2009 (page 148)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on June 18, 2015

    Made with skin-on, chopped red potatoes which I steamed. There was too much liquid using both milk and buttermilk -- start with the buttermilk and add more milk if needed to reach the consistency you like. Also added extra cheese, because why not?

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