Creamy Buttermilk and Parsley Mashed Potatoes

Ingredients:

• 8-10 large Idaho® gold potatoes
• ½ cup soft butter
• 1 teaspoon kosher salt
• ½ cup Parmesan cheese, shredded
• 1-1 ½ cups buttermilk
• 1-2 cups heavy cream
• 1 bunch of flat leaf parsley, rough chopped 

Directions:

1. Slice all potatoes in half, place in a large pan, and cover with cool water.
2. Bring to a boil for 25-35 minutes or until potatoes are tender enough to mash.
3. Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
4. Mash by hand or with a hand mixer.
5. These are lovely; taste for salt and enjoy!

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