Creamy Buttermilk & Parsley Mashed Potatoes 

Creamy Buttermilk & Parsley Mashed Potatoes  

 
Prep time 10 minutes  
Cook time 35-40 
Serves 4-6  
 
8-10 large Idaho gold potatoes 
1/2 cup soft butter 
1 teaspoon kosher salt 
1/2 cup shredded parmesan cheese 
1-1 1/2 cups buttermilk 
1-2 cups heavy cream  

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