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Parmesan-Rosemary Mashed Potatoes

 Parmesan-Rosemary Mashed Potatoes
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
12 ServingsPrep: 20 min. Cook: 20 min.

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).