INGREDIENTS
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1 1/4 pounds pounds Yukon Gold potatoes (about 4 medium), left unpeeled and cut into 1-inch pieces
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2 tablespoons freshly grated Parmesan cheese
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1/4 cup low-fat buttermilk
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Salt to taste
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1/4 cup nonfat milk
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2 teaspoon unsalted butter (optional), cut into 4 pieces