| Recipe: |
6 medium (about 2 lbs) potatoes, peeled and cut into 1-inch chucks
4 large cloves garlic, peeled
¼ c (1 oz) freshly grated Parmasean cheese
1 T butter or margarine
1 T chopped fresh rosemary or 1 t dried rosemary, crushed
1/3 c (5 fl.oz can)Evaporated Milk
1 dash salt
1 dash ground black pepper
Place potatoes and garlic in large saucepan. Cover with water; bring to boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
Return potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.
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