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. 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. 2 Meanwhile, heat milk, butter, and rosemary in a small saucepan over low heat until butter is melted. Set aside.
3. 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 per serving