I really love Ellie Krieger's parmesan mashed potatoes. It's a nice update to a classic. Take it to your next bbq instead of potato salad or serve at thanksgiving instead of normal buttery mashed potatoes.
The key is the yukon gold potatoes. They have a wonderful creamy texture that doesn't need to play second fiddle to butter. Also, leaving in the skins is a bonus because it adds all that good for you fiber!
1. Chunk the potatoes into small size pieces that are roughly the same size. Don't worry too much about this. They cook really fast either way.
2. It's super easy to curdle the buttermilk/milk. That would be a bad thing. To avoid this: barely warm means that, just barely warm (ie no longer cold). Constantly stir and put on the LOWEST possible heat setting.
3. Have plenty of extra buttermilk/milk because sometimes even the best attempts manage to curdle the buttermilk/milk (I speak from experience!).
4. I added cut up chives to my batch, but it's up to you.
5. A nice potato masher and a strong sous chef are very useful.
6. Mix the milk mixture into the potatoes fast (I recommend mashing the potatoes on their own a bit before incorporating the rest of the stuff). The heat from the potatoes can curdle the milk too.
7. This stuff makes great leftovers. Put in Tupperware, take for lunch. Take a napkin and wet it through and then ring it out a bit. Place on top of the potatoes (to seal in moisture) and then in microwave for a minute or two until hot. The napkin on top of potatoes (as if you're covering the potatoes with a small towel) traps in the moisture and deliciousness.
And here it is: