When we lived in Canada we loved to spend our Saturday mornings at a wonderful farmers market in downtown Fredericton. We came across a beautiful rosemary plant that we could not leave behind. This plant was so large we needed to use rosemary whenever we could. One of my favorite things to do with it was to chop it up fine and add it to mashed potatoes. I’m home alone tonight and a simple dish of mashed potatoes is the perfect dinner for one.
I’ve used a handful of baby Dutch yellow potatoes, a swig of whole milk, butter, salt & pepper, rosemary and a large scoop of Ricotta cheese. The baby potatoes are so tender that you can leave the skins on and mash them easily after 20 minutes of boiling. Once mashed add the other ingredients and combine. If you stick with us long enough you will discover we can’t get enough of cheese. I’ve topped my mash with some crumbled cheddar and popped it under the broiler for about five minutes. It adds a nice crunch to the top and ensures that each bite underneath is creamy and quite lovely.
