Parmesan and Rosemary Mashed Potatoes - Gymsportz


I feel like Americans' number 1 comfort food is potatoes anything! This is of course unless you are speaking about my children. They will not eat potatoes unless it comes in the form of Chic-Fil-A French fries. Though not horrible, no way they should eat this all the time! So I tried a few things and found another way to get some of these carbs into my growing kids, without being fried or using oil. I believe it's because the cream and chicken stock smooth out the texture of the potatoes so it's smoother on their palettes. I mean who knows! But they eat them! Whatever works, right?

To be fair, though this recipe is delicious – it is heavier on the natural fat side and if you are low carb this recipe may not be for you. Though not bad for you, these are meant as a side and a little does go a long way. We have an everything in moderation approach to food so for us this is a nice option and gets some more sustainable food into our bellies. Really my kids eat this, and this way I really know everything they are eating, ingredient and quality wise.

Parmesan and Rosemary Mashed Potatoes

What you need

  • 5lbs potatoes (if you use only 2.5 lbs cut other ingredients in half)
  • 1 pint heavy cream
  • ¼ cup salted sweet cream butter
  • 8 ounces shredded Parmesan cheese
  • 2 teaspoons minced fresh rosemary (if you like a less robust rosemary flavor use only 1 teaspoon)
  • 2 tablespoons garlic powder
  • 1 cup chicken stock, add more to thin out consistency as desired
a pan of parmesan rosemary mashed potatoes

What you will do

  1. Optionally, peel the potatoes if you like. For my recipe I don't take the skins off my potatoes. I find it adds a great thicker texture to the mashed potatoes. If you want to remove the skin, I recommend you peel them before boiling. It's much easier and you won't burn yourself. They will fall apart but that doesn't matter as you won't lose the potatoes when you strain out the water.
  2. Boil potatoes in water with a teaspoon of salt till soft (at least 30 minutes to an hour).
  3. Poke with a fork; if soft, they are done.
  4. Drain and mash with a potato ricer, adding in the butter and heavy cream slowly till you get the consistency you like.
  5. Once you are done mashing, add the 8 oz of cheese, salt and pepper, minced fresh rosemary (if you like it) and garlic powder to taste.
  6. Stir (don't smash any longer) the ingredients together. Add in chicken stock as you stir to thin your potatoes down a little. I typically add 1/2 cup and go from there.
  7. I always taste at this point. I tend to use more chicken stock to thin the potatoes consistency here but make it to your liking.

I recommend serving right away. Unless it’s for children, then allow to cool for 5 minutes after you have dished out onto their plates.