Categories: Potatoes, Side Dish

Ingredients

• 6 baking potatoes, peeled and quartered (about 2 1/2 lb.)
• 4 garlic cloves, peeled
• 2 cups water
• 1 teaspoon salt
• 2/3 cup milk or 2/3 cup buttermilk
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon chopped fresh rosemary (or 3/4 T. dried)
• fresh ground pepper, to taste
• paprika (for sprinkling on top)

Directions

1. Preheat oven to 350°.

2. In a saucepan over high heat, add the potatoes, garlic, water, and 1/2 teaspoon salt.

3. Bring to a boil; lower heat to low, cover, and cook about 15 minutes or until potatoes are tender; drain well.

4. Add in milk and butter; beat with a hand-held electric mixer until smooth.

5. Add in cheese and rosemary; beat until fluffy.

6. Season with the remaining salt and pepper taste.

7. Transfer potatoes to a 2 1/2 quart casserole dish that has been coated with cooking spray; sprinkle with paprika.

8. Cover and bake about 20 minutes or until heated through.

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