Here’s a way to style up those basic mashed potatoes into a perfectly-seasoned side dish with rosemary and Parmesan.
Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::5
Ingredients
2 pounds russet potatoes, peeled and cut into 2-inch chunks
2/3 cup milk
2 tablespoons unsalted butter
2 tablespoons fresh rosemary
1/3 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
Directions
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.
Meanwhile, heat milk, butter, and rosemary in a small saucepan over low heat until butter is melted. Set aside.
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.
Cook’s Note
I like to use an electric mixer with this recipe because the potatoes get really fluffy.