Garlic Rosemary Mashed Potatoes

Garlic Rosemary Mashed Potatoes


  • 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


  1. 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.
  2. 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


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