Wednesday, June 12, 2013

Rosemary Roasted Mashed Potatoes

-8 cups baking potatoes, cut into 1-inch pieces (about 2 pounds)
-1 tablespoon olive oil
-1/2 teaspoon dried rosemary, crushed
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-Cooking spray
-3/4 cup hot water
-1/4 cup chopped green onion
-1/4 cup (1 ounce) grated fresh Parmesan cheese
-1/4 teaspoon garlic powder
-1 (8-ounce) container sour cream

1.  Preheat oven to 425°.
2.  Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425° for 30 minutes or until tender.
3.  Combine water and remaining ingredients in a large bowl; add potato mixture.
4.  Mash with a potato masher to desired consistency.
5.  Serve immediately.

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