Rosemary Mashed Potatoes

  • Small red skinned potatoes
  • Half & half or milk
  • Rosemary sprigs
  • White cheddar cheese
  • Salt & fresh cracked pepper
  • Butter


  1. Boil the potatoes until they are soft.  I like to leave the skin on for a more rustic appeal. 
  2. Place the potatoes in a bowl.  You can use a potato masher or just a fork.   Throw in some butter. Add in cut up pieces of the cheese and the rosemary leaves.  Mix to allow the cheese and butter to melt.
  3. Add in a cup or more if you like it more creamy of the half & half or milk. Then add in salt and some pepper.  Mix well and serve.