Rosemary Mashed Potatoes

Instead of a meal prep Monday, I thought it would be nice to change things up a bit and post a recipe that could probably be considered the first thing I ever learned to cook. So last night for dinner I treated myself to one of my favorite foods ever, rosemary mashed potatoes.

Rosemary Mashed Potatoes

3 Idaho potatoes - peeled and quartered
3/4 cup milk
1 sprig rosemary
3 tablespoons butter
1/4 cup parmesan cheese
Salt and Pepper

Place the quartered potatoes in a medium sized pot of water and bring to boil. Once boiling turn down to a simmer and cook for about 20 minutes or until soft and tender. While potatoes cook heat 1/4 cup of milk with chopped rosemary till fragrant but making sure not to scorch milk. Drain potatoes from water and return to pot. Add butter and mash potatoes with a hand masher. Stir in rosemary and milk mixture. Add remaining milk, parm cheese and salt and pepper. Serve warm.

One of my favorite things to do when I was younger was to make these mashed potatoes because not only were they delicious but I actually thought that my dad and I made up this recipe, and while I am sure there are other people who make the exact same thing, it will also be a fond memory of mine. So till next time,
Keep Cooking Brooklyn!