Rosemary-Lemon Mashed Potatoes

By Tonya_Speed

Ingredients

• 2 lbs russet or yukon gold potatoes, whole
• 1/2-1 stick butter
• 1 cup hot milk
• 1/2 cup parmesan cheese, grated
• 1/2 cup romano cheese, grated
• Salt & Pepper
• 2 tsp rosemary, minced
• zest of 1 lemon, grated

Details

Servings 6

Preparation

Step 1

Cover potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with butter. Add milk, cheese and salt & pepper to taste; mash until smooth and fluffy. In a separate bowl, mix rosemary and lemon zest, sprinkle on mash.