Garlic Rosemary Mashed Potatoes


  • 4 lbs of potatoes, peeled and cut into 1 inch chunks
  • 8 cloves of garlic, peeled
  • 1/2 cup Parmesan cheese, grated
  • 2 tbs of butter
  • 1 tbs fresh rosemary or 1 tsp of dried, crushed
  • 1 tbs chicken stock
  • 1/2 cup half and half
  • kosher salt and fresh cracked black pepper to taste
This is a delicious version of mashed potatoes with garlic, rosemary and Parmesan cheese.
  • Place potatoes and garlic in a large sauce pan, cover with cold water and bring to a boil.
  • Cook on medium-high heat for 20 to 25 minutes or until fork tender. Drain.
  • Return potatoes and garlic to a sauce pan.
  • Mash or beat with a hand held mixture until well combined.
  • Add the cheese, butter, rosemary and chicken stock, beat until smooth
  • Gradually beat in the half and half until fluffy.
  • Season with salt and pepper and garnish with rosemary sprigs.

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