Roasted Rosemary Mashed Potatoes

By á-4922

Ingredients

• 8 cups baking potatoes, cut into 1-inch pieces (about 2 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 3/4 cup hot water
• 1/4 cup chopped green onion
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon garlic powder
• 1 (8-ounce) container low-fat sour cream

Preparation

Step 1

Preheat oven to 425°.

Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425° for 30 minutes or until tender.

Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately.