RECIPES
10
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Lemon Rosemary Mashed Potatoes
Since potatoes come in all different sizes, I have made this recipe by the
CUP, rather than by the number of potatoes. That way, whether you are
cooking for 2 or 20, or using leftover potatoes, it will be easy to adjust.
1 c. mashed potatoes
1 t. lemon zest
¼ t. rosemary, finely chopped
salt & pepper
1. Mash the first three ingredients together.
2. Salt & pepper to taste.
Serves 2
Garlic Parmesan Sweet Potatoes
To bake a sweet potato: poke holes into the skin of the sweet potato and
put it in an oven safe dish. Bake at 400°F for 45 minutes to an hour. Let
cool for a few minutes, peel off the skin and mash.
1 c. mashed sweet potatoes
2 T. Parmesan cheese, grated
½ clove garlic, minced
salt & pepper
1 t. butter
green onions
1. Put the mashed sweet potato in a medium size mixing bowl. Set aside.
2. Put the garlic and butter in a microwave safe dish, and cook in a micro-
wave oven on HIGH until butter is melted. Stir and add to sweet pota-
toes.
3. Add the Parmesan, salt & pepper, and stir to blend. Garnish with more
Parmesan and green onions.
Serves 2
