Rosemary Garlic & Parmiggiano Mashed Potatoes

They say that necessity breeds invention.  Someone said it; I think it was Ralph Waldo Emerson.  Either way, last night I whipped up some mashed potatoes after my brother called, asking, “What should we have for dinner?  Chinese?  Should I go buy some steaks?”  Without hesitation, I replied, “Steaks.  I’ll get a side ready, some antipasti, and a salad.”

So, off to the cupboard, the fridge, and the pantry…And here’s what I came up with…Don’t worry if you have leftovers…I have a fantastic ‘leftover mashed potato recipe’ I’ll be sharing tomorrow!

Within an hour of that phone conversation, we were stuffed…after eating prosciutto and melon, marinated artichokes, steaks, mashed potatoes, and a salad.  I love those impromptu dinners…almost as much as I love having dinner with my brother.

mashed

i.n.g.r.e.d.i.e.n.t.s.

4 medium sized red skin potatoes, washed and cut into large cubes

3 sprigs of fresh rosemary

4-5 fresh basil leaves

3 cloves of garlic

1/4  cup unsalted butter

1/2 cup warm milk

1/4 cup grated Parmiggiano Reggiano cheese

1/4 tsp. salt

freshly ground black pepper

Fill a medium sized pot 3/4’s of the way with water and add the rosemary and basil (just add them whole, no need to chop, these will flavor the water and loosen on their own).  Bring to a boil, salt the water, and add the potatoes and garlic.  Boil until a fork easily pierces the potato.  Drain the water and remove the large pieces of rosemary (it’s okay to leave any loose rosemary that remains after the water is drained – but not too much).  Add the butter, milk, cheese, salt, and black pepper to your liking to the potatoes.  I like to use a potato masher by hand until the mash is soft, smooth, and creamy.  Serve immediately (and stay tuned for an awesome recipe using these leftovers!).

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