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Garlic Rosemary Mashed Potatoes

Fortunate are those who can snip fresh rosemary from backyard herb gardens. Garlic Rosemary Mashed Potatoes are made richer and more delicious with satisfying evaporated milk and Parmesan cheese.

Garlic Rosemary Mashed Potatoes
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    0
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Ingredients

  • 6 medium (about 2 lb.) potatoes
  • 4 cloves large garlic
  • 1/4 cup (1 oz.) freshly grated Parmesan cheese
  • 1 tablespoon butter or margarine
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2/3 cup (5 fl.-oz. can) * NESTLÉ® CARNATION® Evaporated Milk
  • 1 salt and ground black pepper to taste

Instructions

PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.

RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.

* NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk.