Rosemary Parmesan Mashers
|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|
|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