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Parmesan-Rosemary Mashed Potatoes Recipe

Parmesan-Rosemary Mashed Potatoes Recipe photo by Taste of Home

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I think mashed potatoes are a little bland—so I came up with my own version, adding cheese, garlic and rosemary. — Dawn Miller, East Stroudsburg, Pennsylvania

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Parmesan-Rosemary Mashed Potatoes Recipe

Prep: 20 min. Cook: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

5 large russet potatoes, peeled and cubed (about 4 pounds)
3 medium red potatoes, cubed (about 3/4 pound)
1/2 cup butter, softened
2 tablespoons mayonnaise
3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 to 1-1/4 cups whole milk
3 tablespoons shredded Parmesan cheese

Directions

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender.
Drain; return to pan. Mash potatoes, gradually adding butter, mayonnaise, garlic, rosemary, salt, pepper and enough milk to reach desired consistency. Stir in cheese. Yield: 12 servings (3/4 cup each).

Originally published as Parmesan-Rosemary Mashed Potatoes in Taste of Home October/November 2012, p23

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Parmesan-Rosemary Mashed Potatoes

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Reviewed on Nov. 26, 2012 by roguekittiekat

My youngest is "anti-mashed potatos" and he ate three helpings of these. I didn't have any fresh rosemary so I used my dried but I put it in the mortar & pestle first to bring out the flavors. Will definitely make these again!

Reviewed on Nov. 22, 2012 by matteliz@swbell.net

I made this for Thanksgiving, with half the amount of butter, and it was delicious. Instead of rosemary I used thyme, sage, & chives (whatever was still growing). Anyway, this recipe is a keeper!