Here's a way to style up those basic mashed potatoes into a perfectly-seasoned side dish with rosemary and Parmesan.
Ingredients
- 2 pounds russet potatoes , peeled and cut into 2-inch chunks
- 0.67 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons fresh rosemary
- 0.33 cups grated Parmesan cheese
- salt and freshly ground black pepper
Instructions
-
1
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 18 minutes. Drain.
-
2
Meanwhile, heat milk, butter, and rosemary in a small saucepan over low heat until butter is melted. Set aside.
-
3
Drain potatoes, and return to the pot. Sprinkle Parmesan over the potatoes and start mashing with a potato masher or an electric mixer. Gradually pour in milk mixture while continuing to mash. Season with salt and pepper to taste.
Nutrition Facts
Per serving
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