Parmesan Rosemary Mashed Potatoes

Congrats to Meg for winning the West Elm Owl Measuring Cups!

Remember those Parmesan Mashed Potatoes that I made along side the Fish in Parchment last week?  Well, here they are!  Whenever I make a main dish with a lot of juice, I love serving mashed potatoes as the side dish, because instead of having to make traditional gravy (that takes time), these juices already act as a tasty sauce for the taters.  This time, I added an Italian twist to these red skin mashed potatoes by incorporating grated parmesan cheese and rosemary.  You'll be surprised what bold flavors these two simple ingredients will add to your everyday, run of the mill mashed tots - salty, creamy and herby goodness!

What you'll need: serves 4 - 6

10 red skin potatoes (rinse and cut into 4, with skin on)
1/2 stick unsalted butter
1 cup low fat milk (warmed)
1/2 cup grated parmesan cheese
3 sprigs rosemary + extra for garnish (remove from stem and roughly chop)
To taste black ground pepper

Boil the potatoes in a medium pot filled with about 6 - 8 cups of water (or until the potatoes are completely submerged).  Once they are soft (use a toothpick to test), drain in a colander and put the potatoes back into the pot.  Slightly mash the potatoes and add the butter and milk.  Mash the butter and milk into the potatoes.  Then add the parmesan cheese, chopped rosemary and pepper.  Mash until evenly incorporated.