Fortunate are those who can snip fresh rosemary from their backyard herb gardens. These Garlic Rosemary Mashed Potatoes are made richer and more delicious with satisfying garlic and Parmesan cheese.
Garlic Rosemary Mashed Potatoes
Fortunate are those who can snip fresh rosemary from their backyard herb gardens. These Garlic Rosemary Mashed Potatoes are made richer and more delicious with satisfying garlic and Parmesan cheese.
Ingredients
- 2 pounds (about 6 medium) potatoes, peeled and inch cut into 1 chunks
- 4 large cloves garlic, peeled
- 1/4 cup (1 ounce) freshly grated Parmesan cheese
- 1 tablespoon butter or margarine
- chopped fresh rosemary
- 1/2 cup Lowfat Milk
- Salt and ground black pepper to taste
Instructions
- PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
- RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.
Recipe and Photo: Foodista / CC BY
