2 1/2 pounds Yukon Gold potatoes (about 8 medium) unpeeled and cut into 1-inch pieces 1/2 cup lowfat buttermilk 1/2 cup nonfat milk 4 tablespoons freshly grated Parmesan cheese Salt and pepper to taste 4 teaspoons butter, cut into pieces
Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are tender (about 15 minutes). While potatoes are cooking, combine the milk and buttermilk in a small saucepan and cook over very low heat until just warm. Do not boil.
Drain the potatoes, return them to the pot and add the warmed milk. Mash gently to the prefered consistency. Stir in cheese, and season with salt and pepper. Serve with butter on top.
Serves 8.
Per serving: 142 calories; 3 g fat (2 g saturated fat; 19 percent calories from fat); 25 g carbohydrates; 8 mg cholesterol; 169 mg sodium; 4 g protein; 3 g fiber.
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