Rustic Joyful Food's Danielle Kartes dresses up mashed potatoes with buttermilk, parm and parsley in this recipe from her newest cookbook. 

Danielle likes to serve this alongside her Cafeteria Shredded Chicken & Gravy. For another one of Danielle's comfort food recipes, check out her Simple Sick Day Chicken

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


Serves: 4 to 6


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.