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tablespoons unsalted butter, softened
scant tablespoon finely chopped fresh
rosemary, or 1 teaspoon dried
pounds baking potatoes
cup warm milk
cup freshly grated Parmesan cheese
ground black pepper; salt
In a small bowl, blend the butter with the rosemary.
In a medium
saucepan, cover the potatoes with cold water and stir
in 1 teaspoon
to a boil over moderately high heat. Boil until the potatoes
are tender, about 15 minutes. Drain well and return to the pan.
2. Add the warm milk and Parmesan to the potatoes and mash them
a potato masher or hand-held mixer.
Season with salt and
pepper and top with the rosemary butter. Serves 4.
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