Best Buttermilk Parmesan Potatoes Recipes

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PARMESAN POTATOES



Parmesan Potatoes image

This is our family's favorite potato dish.

Provided by MARCI ROGERS

Categories     Side Dish     Potato Side Dish Recipes

Time 1h50m

Yield 9

Number Of Ingredients 5

½ cup grated Parmesan cheese
½ cup all-purpose flour
salt and pepper to taste
10 potatoes, peeled and cubed
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
  • Pour butter into a 9x13 inch baking dish. Stir in potatoes.
  • Bake in preheated oven for 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 38.7 g, Cholesterol 32 mg, Fat 12 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 7.5 g, Sodium 528.5 mg, Sugar 2.7 g

CRISPY ROASTED PARMESAN POTATOES



Crispy Roasted Parmesan Potatoes image

Recipe video above. Tender potatoes with the most incredible CRISPY parmesan crust! Make these for your Sunday Roast or pass them around at a party! Serves 4 -5 as a side. Also, don't miss the Parmesan Crusted CAULIFLOWER!

Provided by Nagi

Categories     Side

Time 45m

Number Of Ingredients 10

750 g / 1.5 lb baby potatoes (, halved (about 3.5cm / 1.75", 20 - 24 potatoes))
2 tbsp olive oil (, plus more for drizzling)
1/2 cup / 50 g grated parmesan (, the sand-like type (Note 1))
1/2 tsp garlic powder ((or sub with onion powder))
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt ((I use table salt, leave out to lower sodium))
1/2 tsp black pepper
3/4 cup sour cream, or sub with plain yoghurt (, or a combination of both)
1/4 cup finely chopped green onions/scallions (, plus more for garnish (or chives))

Steps:

  • Preheat oven to 200C/400F.
  • Mix Parmesan Mixture in a bowl.
  • Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
  • Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
  • Place potatoes cut side down, pressing firmly.
  • Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
  • Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
  • REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
  • Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!

Nutrition Facts : ServingSize 153 g, Calories 219 kcal

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 6

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

CREAMY GARLIC-PARMESAN MASHED POTATOES



Creamy Garlic-Parmesan Mashed Potatoes image

Tired of plain mashed potatoes? Why not try adding something new?

Provided by CNM CATERING

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 10

Number Of Ingredients 8

5 pounds potatoes, peeled and quartered
¼ cup butter
6 cloves garlic, minced
2 cups 2% milk
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
  • While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
  • Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g

PARMESAN MASHED POTATOES



Parmesan Mashed Potatoes image

Provided by Ellie Krieger

Categories     side-dish

Time 30m

Yield 8 (3/4 cup) servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
  • While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
  • Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

BUTTERMILK SCALLOPED POTATOES



Buttermilk Scalloped Potatoes image

Scalloped potatoes with a bit of tang from buttermilk. No need to make a white sauce. Great side for pork or chicken. PLEASE NOTE: In step 7, DO NOT BOIL the buttermilk, or it will curdle.

Provided by Outta Here

Categories     Potato

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 7

2 large baking potatoes, peeled and sliced thin
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon paprika
1 medium onion, peeled and chopped
2 tablespoons unsalted butter
2 cups low-fat buttermilk

Steps:

  • Pre-heat oven to 350°F.
  • Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
  • In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
  • Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
  • Layer slices in casserole dish.
  • In a medium saucepan, saute onion in butter until tender, about 5 minutes.
  • Add buttermilk to pan and heat; DO NOT BOIL!
  • Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

BUTTERMILK SMASHED POTATOES



Buttermilk Smashed Potatoes image

Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!

Provided by Barbara

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 5

2 pounds red potatoes
½ cup buttermilk
1 tablespoon butter
¼ cup chopped fresh chives
1 pinch salt to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
  • Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 g

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