Easy Mashed Potatoes with Parmesan, Garlic, and Rosemary
By Ashley MoorePublished on August 15, 2017
Time
40 minutes
Yield
Serves 4
Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thickSalt and pepper ¾ cup half-and-half 6 tablespoons unsalted butter 1 ounce Parmesan cheese, grated (½ cup)1 garlic clove, minced1 teaspoon minced fresh rosemary
Before You Begin
We prefer Yukon Gold potatoes here, but russet potatoes will work in a pinch.
Instructions
- Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.
- Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
- Drain potatoes and return them to pot. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, 3/4 teaspoon salt, and 1/2 teaspoon pepper until fully incorporated. Stir in Parmesan, garlic, and rosemary until combined. Season with salt and pepper to taste. Serve.
Time
40 minutesYield
Serves 4Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
¾ cup half-and-half
6 tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup)
1 garlic clove, minced
1 teaspoon minced fresh rosemary
Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
¾ cup half-and-half
6 tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup)
1 garlic clove, minced
1 teaspoon minced fresh rosemary
Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
¾ cup half-and-half
6 tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup)
1 garlic clove, minced
1 teaspoon minced fresh rosemary
Why This Recipe Works
For an easy, creamy mash, we started by cooking sliced Yukon Gold potatoes in well-seasoned water. We used half-and-half because it is richer than milk but not as decadent as heavy cream. Microwaving the half-and-half with the butter before combining the mixture with the mashed potatoes ensured a bowl of piping-hot potatoes on the dinner table. We added grated Parmesan cheese, minced fresh garlic, and minced fresh rosemary for a side dish with Italian flair.
Before You Begin
We prefer Yukon Gold potatoes here, but russet potatoes will work in a pinch.
Instructions
- Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.
- Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
- Drain potatoes and return them to pot. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, 3/4 teaspoon salt, and 1/2 teaspoon pepper until fully incorporated. Stir in Parmesan, garlic, and rosemary until combined. Season with salt and pepper to taste. Serve.
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