Sunday, December 1, 2013

Parmesan Rosemary Mashed Potatoes

Normally when I make mashed potatoes, I just throw in some seasoned pepper, garlic salt, sour cream, cream cheese, cheddar cheese, milk...really whatever I have on hand. For Thanksgiving, I decided to try an actual recipe for mashed potatoes. I thought these ended up fluffy and tasty! As always with mashed potatoes, don't just pour in the entire amount of milk. You'll want to add it gradually so you don't accidentally make them into soup.



Parmesan Rosemary Mashed Potatoes-adapted from Taste of Home
Total Time: 45 Minutes
Serves 12

  • 5 pounds baby red potatoes, peeled (optional) and cubed
  • 1/2 cup butter, softened
  • 2 tablespoons mayonnaise
  • 3 garlic cloves, minced
  • 2 teaspoons crushed rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1- 1 1/4 cups whole milk
  • 3 tablespoons shredded Parmesan cheese
Place potatoes in a large stock pot and cover with water. Bring to a boil then reduce heat and cook for 15-30 minutes or until potatoes are fork tender.

Drain; return to pan. Mash potatoes, adding in all other ingredients. Slowly add milk to reach desired consistency.
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