Rosemary-Parmesan Yukon Gold Mashed Potatoes
Creamy Yukon Gold potatoes with aromatic fresh rosemary and sharp Parmesan cheese create an irresistible side dish that transforms ordinary mashed potatoes into something special. The combination of olive oil and chicken broth instead of heavy cream keeps these mashers surprisingly light while delivering rich, savory flavor. Perfect alongside roasted meats, grilled chicken, or holiday feasts, these herb-infused potatoes offer a sophisticated twist on the classic comfort food that both kids and adults will love.
Ingredients
- 6 medium Yukon gold potatoes, 2 lb
- ⅓ cup Progresso chicken broth, from 32-oz carton
- ¼ cup olive or vegetable oil
- 1 teaspoon fresh rosemary leaves, choppeddried rosemary1:0.25vegetariangluten-free
Use 1/4 teaspoon dried for every teaspoon fresh
Full guide → - ¼ teaspoon dried rosemary leaves, crumbled(optional)dried rosemary1:0.25vegetariangluten-free
Use 1/4 teaspoon dried for every teaspoon fresh
Full guide → - ½ teaspoon salt
- 1 cup Parmesan cheese, shredded, 4 oz
Instructions
- 1
Place potatoes in 2-quart saucepan and add enough water to just cover
- 2
Heat to boiling then reduce heat
- 3
Cover and simmer 20 to 30 minutes until tender
- 4
Drain potatoes
- 5
Shake pan with potatoes over low heat to dry
- 6
Mash potatoes in pan until no lumps remain
- 7
Add broth in small amounts, mashing after each addition until smooth and fluffy
- 8
Add oil, rosemary, salt and cheese
- 9
Mash vigorously until light and fluffy
- 10
Cover and let stand 5 minutes
- 11
Sprinkle with additional rosemary and Parmesan if desired
Tips
Shake the pan over low heat after draining to remove excess moisture for fluffier results
Add broth gradually while mashing to control consistency and avoid overly wet potatoes
Let the finished potatoes stand covered for 5 minutes to allow flavors to meld
Good to Know
Refrigerate covered up to 3 days
Can make 2 hours ahead, keep warm in slow cooker on low
Serve hot as side dish, garnish with extra herbs if desired
Common Mistakes
Don't skip drying step to avoid watery potatoes
Add broth gradually to prevent overly wet consistency
Don't overmash to avoid gluey texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use 1/4 teaspoon dried for every teaspoon fresh
Full guide →General Alternatives
FAQ
Can I make these ahead of time?
Yes, prepare up to 2 hours ahead and keep warm in a slow cooker on low setting, or refrigerate and reheat gently with additional broth as needed.
What if I don't have fresh rosemary?
Use 1/4 teaspoon dried rosemary leaves, crumbled between your fingers to release oils. The flavor will be slightly less bright but still delicious.
How long do leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently on stovetop with a splash of broth or milk to restore creaminess.