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:
Preheat oven to 350F.
In a saucepan over high heat, add the potatoes, garlic, water, and 1/2 teaspoon salt.
Bring to a boil; lower heat to low, cover, and cook about 15 minutes or until potatoes are tender; drain well.
Add in milk and butter; beat with a hand-held electric mixer until smooth.
Add in cheese and rosemary; beat until fluffy.
Season with the remaining salt and pepper taste.
Transfer potatoes to a 2 1/2 quart casserole dish that has been coated with cooking spray; sprinkle with paprika.
Cover and bake about 20 minutes or until heated through.
Servings: 4-6
Time preparation: 20 min.
Time total: 55 min.