Parmesan Smashed Potatoes

I used half the butter and substituted buttermilk for the heavy cream, but kept the sour cream. I wished I had added the melted butter first, then added the warmed buttermilk (as in the America Test Kitchen recipe). That way I could have controlled the amount of liquid better. 1 ½ cups turned out way too watery. Don’t use fat-free butter milk, it separates when heating. I liked the suggestion for evaporated milk. This was not a success for me.

These are not for the diet concious but very good. I did use yogurt for the sour cream and evaporated milk instead of half and half. These will be on my special occasion menu.

This is very good and I like that there are chunks of potatoes in it. I do admit to lowering the fat too. It tastes just as good. It goes really well with the Turkey Meatloaf.

Great flavorful potatoes!

But I must confess to several alterations - largely to cut the fat. But even so, kids and husband couldn't get enough of it!

Now to the changes -- I used 2/3 the butter called for, I replaced the half-and-half with 1% milk, and I replaced the sour cream with yogurt.