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Parmesan Mashed Potatoes



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Parmesan Mashed Potatoes
Food & Wine Archives

 4 tablespoons unsalted butter, softened
1 scant tablespoon finely chopped fresh
rosemary, or 1 teaspoon dried
1 1/4 pounds baking potatoes
1/2 cup warm milk
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper; salt

1. In a small bowl, blend the butter with the rosemary. In a medium
saucepan, cover the potatoes with cold water and stir in 1 teaspoon
salt. Bring to a boil over moderately high heat. Boil until the potatoes
are tender, about 15 minutes. Drain well and return to the pan.
2. Add the warm milk and Parmesan to the potatoes and mash them
with a potato masher or hand-held mixer. Season with salt and
pepper and top with the rosemary butter. Serves 4.

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