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