Garlic Rosemary Mashed Potatoes

Your Baby Today: Tools & Resources: Recipes Garlic Rosemary Mashed Potatoes From the Editors of Your Baby Today

Mash old-fashioned spuds into a real taste treat with this easy recipe. The fluffy results are loaded with flavor and taste great alongside grilled or roasted meat. Makes 6 servins 2 pounds (about 6 medium) potatoes, peeled and cut into 1-inch chunks 4 large cloves garlic, peeled 1/4 cup (1 ounce) freshly grated Parmesan cheese 1 tablespoon butter or margarine 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary, crushed) 2 teaspoons chicken bouillon 1/2-3/4 cup evaporated low-fat milk Salt and ground black pepper to taste PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter, rosemary, and bouillon; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper. NUTRITION FACTS (PER SERVING) 190 cal., 4 g total fat (2.5 g sat. fat), 10 mg chol., 350 mg sodium, 34 g carbo., 3 g fiber, 4 g sugars, and 6 g protein. Daily Values: 4% vit. A, 20% vit. C, 15% calcium, and 2% iron.

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