Rustic Joyful Food's Danielle Kartes dresses up mashed potatoes with buttermilk, parm and parsley in this recipe from her newest cookbook.
Adapted from Rustic Joyful Food: Generations by Danielle Kartes. Copyright © 2020 by Danielle Kartes. Used with permission by Sourcebooks. All rights reserved.
- 10 to 12 medium Yukon Gold potatoes
- 1 to 2 cups whole milk
- 1 cup buttermilk
- 1 cup shredded parmesan cheese
- ½ cup butter, softened
- 1 bunch flat-leaf parsley, rough chopped
- 2 teaspoons kosher salt
Slice potatoes in half, place in a large pan, and cover with cool water. Bring to a boil for 25 to 35 minutes, or until potatoes are tender enough to mash.
Drain water, and add the rest of the ingredients, reserving 1 cup milk to use only if needed. Mash by hand or with a hand mixer. Taste for salt.