Rosemary Mashed Potatoes (with Lemon and Parmesan too!)

Parmesan Mashed Potatoes

Truth be told, the hubby and I are not to big mashed potato eaters.  They tend to be a bit on the ‘blah’ side.  That is until I concocted these.  It combines some of our favorite flavors: rosemary (which pairs perfectly with potatoes), lemon and Parmesan to elevate plain mashed potatoes into something a bit more sophisticated and special.  With very little extra effort.  In fact, I didn’t peel or use beaters or a potato ricer to make these; I simply use a wooden spoon to break up the small red potatoes called for in this recipe.  And although this recipe calls for butter, to turn these into low fat mash potatoes, swap out the butter with fat free evaporated milk.

 

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Comments

  1. Great twist on mashed potatoes, we also rarely make it, and when I do, I sometimes add chicken stock instead of butter, or with a very small amount of butter or milk. works for us, and considerably lightens up this classic!

    I also loved your presentation, in a small individual portion… very nice!

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