Garlic Rosemary Mashed Potatoes


Photo: flickr user [177]

Tags:

tuber
root
herb
vegetable

Yield:

1.0 servings

Added:

December 29, 2009

Creator:

Anonymous

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Ingredients

2 pounds (about 6 medium) potatoes, peeled and
inch cut into 1 chunks
4 lrg cloves garlic, peeled
1/4 cup (1 ounce) freshly grated Parmesan cheese
1 tablespoon butter or margarine
1 teaspoon tbl chopped fresh rosemary or 1 dried rosemary, cru
1/2 cup x to ¾ Evaporated Lowfat Milk
Salt and ground black pepper to taste

Preparation

1
PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
2
RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.

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