Parmesan, Garlic, & Herb Mashed Potatoes
You guys, parmesan, garlic, & herb mashed potatoes. Yes please. These are so fluffy & flavorful & buttery.. mhmm. This is my go-to recipe for Thanksgiving because they’re simple but have enough fancy flavor (looking at you rosemary) to go with that China you only use a few times a year.
Did I mention you can make these ahead of time? You totally can & definitely should make these up to 2 days in advance & reheat in a 325 degree oven for about 20 minutes.
Start with a few pounds of potatoes & get to peeling. Dice into cubes, noting that the smaller you dice, the quicker they’ll cook and the less mashin’ you’ll need to do later. 😉
Boil for about 12 minutes or until soft- this will really depend on the size of your dice.
While the potatoes cook, melt a stick of butter in a small sauce pan. Add 2 cloves of chopped garlic, 1 tbsp of chopped rosemary, and a teaspoon of pepper. If you opted for salted butter, skip the salt until you can taste test at the end, otherwise, add a teaspoon to the butter while it melts.
Once the butter is infused with the flavor of garlic & rosemary and the potatoes are softened, drain the potatoes. Add the butter mixture, parmesan and half of the milk & cream. Mash the potatoes with a potato masher until they’re as lumpy as you like (I love lumpy mashed potatoes) adding more milk & cream as you go. Or, if you’re more of a whipper, break out your mixer and mix them until smooth- being sure not to over mix or they’ll become starchy & sticky. Salt & pepper to taste and serve along side your turkey!