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!
I always peel the potatoes before mashing. This looks fantastic the way it is. We will enjoy creamy buttermilk and parsley mashed potatoes the rustic joyful way!