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Parmesan-Rosemary Mashed Potatoes Recipe
Parmesan-Rosemary Mashed Potatoes Recipe photo by Taste of Home

Parmesan-Rosemary Mashed Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 12 servings

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

  1. 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.
  2. 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

Reviews for Parmesan-Rosemary Mashed Potatoes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 1, 2013

"This was a great recipe! I loved the flavors! Here's my full review: http://heatskitchen.blogspot.com/2013/12/parmesan-rosemary-mashed-potatoes.html"

MY REVIEW
Reviewed Nov. 26, 2012

"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!"

MY REVIEW
Reviewed Nov. 22, 2012

"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!"

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