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Rosemary Parmesan Mashers

Magical.Palate's picture
  Yukon gold potatoes 6 Medium
  Chicken broth 1⁄2 Cup (8 tbs)
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Chopped rosemary leaves/1/4 teaspoon dried rosemary leaves, crumbled 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded parmesan cheese 1 Cup (16 tbs)

1. Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
2. Mash potatoes in pan until no lumps remain. Add broth in small amounts, mashing after each addition (amount of broth needed to make potatoes smooth and fluffy will vary).
3. Add oil, rosemary, salt and cheese. Mash vigorously until potatoes are light and fluffy. Cover and let stand 5 minutes. Sprinkle with additional rosemary and Parmesan cheese if desired

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1629 Calories from Fat 793

% Daily Value*

Total Fat 90 g138.4%

Saturated Fat 29.2 g145.9%

Trans Fat 0 g

Cholesterol 109.8 mg36.6%

Sodium 3180.5 mg132.5%

Total Carbohydrates 163 g54.4%

Dietary Fiber 18.8 g75.1%

Sugars 19.7 g

Protein 73 g145.5%

Vitamin A 14% Vitamin C 1.8%

Calcium 140% Iron 9.8%

*Based on a 2000 Calorie diet

Rosemary Parmesan Mashers Recipe