Rosemary-Parmesan Mashed Potatoes

Potatoes are one of my favorite side dishes, especially when they are mashed. I noticed recently that I don’t have many side dishes posted here and I’m trying to remedy that. These rosemary-parmesan mashed potatoes are a different twist of an old favorite, withouth any dairy added. Sounds like it would lack flavor without milk and butter, right? No way!! The rosemary and parmesan give such a great flavor to the potatoes, and they are just so good! I paired these with the Parmesan-Sage Pork Chops from yesterday and wow! what a combo! When you are ready to add some new starchy sides to your menu, give these babies a try!

Rosemary-Parmesan Mashed Potatoes
Source: Betty Crocker

Ingredients

• 6 medium Red potatoes
• 1/3 to 1/2 cup chicken broth
• 1/4 cup olive or vegetable oil
• 1/4 teaspoon dried rosemary leaves, crumbled
• 1/2 teaspoon salt
• 1 cup shredded Parmesan cheese

Preparation

1. In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover; 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; let stand 5 minutes. Sprinkle with additional rosemary and Parmesan cheese if desired