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Ingredients
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2 pounds russet potatoes, peeled and cut into 2-inch chunks
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2/3 cup milk
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2 tablespoons unsalted butter
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2 tablespoons fresh rosemary
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1/3 cup freshly grated Parmesan cheese
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salt and freshly ground black pepper
Directions
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Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 18 minutes. Drain.
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Meanwhile, heat milk, butter, and rosemary in a small saucepan over low heat until butter is melted. Set aside.
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Drain potatoes, and return to the pot. Sprinkle Parmesan over the potatoes and start mashing with a potato masher or an electric mixer. Gradually pour in milk mixture while continuing to mash. Season with salt and pepper to taste.
Cook’s Note
I like to use an electric mixer with this recipe because the potatoes get really fluffy.
Nutrition Facts (per serving)
| 262 | Calories |
| 7g | Fat |
| 42g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 262 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 4g | 22% |
| Cholesterol 20mg | 7% |
| Sodium 220mg | 10% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 4g | 15% |
| Total Sugars 4g | |
| Protein 8g | 16% |
| Vitamin C 15mg | 17% |
| Calcium 132mg | 10% |
| Iron 2mg | 11% |
| Potassium 1063mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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