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Tuesday, February 22, 2011

Rosemary Parmesan Mashed Potatoes

Julia hates potatoes.  She won't even eat french fries.  On the rare occasions when she gets a happy meal, she is sure to inform me that she would rather eat apples with her cheeseburger, and "NOT french fries, Mommy!"

Weird kid. 

Sammy, on the other hand, would live on french fries and tater tots if it were humanly possible.  She is my meat and potatoes girl. 

Just because one or both of my kids doesn't like a certain food, it doesn't mean that I'm going to stop serving it to them.  I like potatoes.  So I make potatoes.  And I put them on my children's plates.  It's their job to try everything on their plates, regardless of the fact that they have never liked that food in the past.  I love this rule.  And every once in a while it pays off. 

Much to Julia's surprise, she discovered that she likes mashed potatoes!  This discovery happened on one of the nights I "forced" her to take a bite of these mashed potatoes.

Roughly chop about 5 large red potatoes and put them in a pot with just enough water to cover them completely.  I like to leave the skins on. 
Boil these for ten to fifteen minutes until they are fork-tender.  Drain them and return them to the pot.

Meanwhile, take a few sprigs of fresh rosemary


and mince it up nice and small. 

Rosemary is powerful stuff and you don't need much of it to get the flavor to present itself.  This amount makes for a nice, subtle rosemary flavor.

Also shred some fresh Parmesan cheese. 

After your potatoes have drained, take your trusty mashing tool and get to work on the dry potatoes. 

HINT:  the key to creamy mashed potatoes is to mash them up really well before you add anything to them.

Now add some butter,

and some milk,

and give it a good stir to get the right consistency. 

Add some salt,

the rosemary,

and, finally, the Parmesan cheese.

Stir this up really well and let it sit, with a lid on the pot, for about 5 minutes.  This gives the cheese a chance to melt really well, the rosemary to infuse its flavor into the potatoes, and the potatoes to soak up any liquid not fully absorbed yet.  If, after sitting, you discover the potatoes are too dry for your taste, add a little more milk, a tablespoon at a time, until you get the result you want.

These potatoes are delicious!  If Julia will eat them, they must be good!

Rosemary Parmesan Mashed Potatoes Recipe

5 large red potatoes, chopped, skins on
3 tbsp butter
1/3-1/2 c. milk
3/4 tsp salt
1/2 tsp. finely minced rosemary
1/2 c. shredded Parmesan cheese

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