Parmesan Rosemary Mashed Potatoes

Photo by Jennifer G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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

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).

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