Buttermilk Whipped Potato Gratin

This is the ultimate comfort food which you may want to enjoy on a rare occasion, as it is quite carb rich.  But remember potatoes are also rich in nutrients and not highly refined carbs.

This dish gets richness from low fat buttermilk, and only a relatively small amount of butter and cheese.  Buttermilk adds a tang and the hot peppers add an edge.  The parsley adds a fresh note.  Even those who are not potato lovers seem to like this.
4-5 Potatoes, peeled and cubed
1 Tbsp Kosher coarse salt
2 Tbsp butter
1 cup buttermilk
8 oz cubed cheese (your favorite)
4 oz feta cheese, crumbled
palmful fresh parsley, minced
1 clove garlic, minced
dash red pepper flakes
2 green onions, chopped
1 tsp smokey Spanish pimenton paprika
splash olive oil

Preheat oven to 375F. Tip the potatoes into a pot and just cover with cold water. Bring to a gentle boil and then lower to a simmer. Add salt and cook until the potatoes are tender.

Meanwhile, melt the butter in the olive oil in a skillet.  Sauté the onions (or leeks) until softened and slightly browned, about 10 minutes.

Drain the potatoes and mash in the butter. Add the buttermilk and the cheeses and mix well to a smooth consistency (or as chunky as you like).

Stir in the parsley, garlic, red pepper flakes and green onions. Check seasoning - the potatoes should be salted enough from the cooking water - adjust if necessary.

Transfer mashed potatoes to an oiled casserole. Sprinkle with paprika and splash with olive oil.

Bake for about 20-30 minutes, or until brown and bubbly.

Serves 6 as a side dish.

Cook’s Note: Alternately, if you work fast, and the potatoes are still hot, just broil them under the broiler until browned - they are already cooked through.

Use most any cheese you like; I typically use a cheddar or swiss variety, or jalapeño jack. Here I used a Colby cheddar/Jack mix.  I’d gravitate towards a flavorful cheese like Gouda rather than something too subtle like plain Monterrey Jack.