Ingredients
5 large russet potatoes, peeled and cubed (about 4 pounds)3 medium red potatoes, cubed (about 3/4 pound)1/2 cup butter, softened2 tablespoons mayonnaise3 garlic cloves, minced2 teaspoons minced fresh rosemary1 teaspoon salt1/2 teaspoon pepper1 to 1-1/4 cups whole milk3 tablespoons shredded Parmesan cheese
Preparation
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender.
Drain; return to pan. Mash potatoes, gradually adding butter, mayonnaise, garlic, rosemary, salt, pepper and enough milk to reach desired consistency. Stir in cheese.
