Creamy Buttermilk & Parsley Mashed Potatoes


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


  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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Yield: 4-6 Servings

Danielle Kartes
Food Blogger
Rustic Joyful Food

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