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1
Peel potatoes and cut into chunks.
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2
In a pot, cover potatoes with cold water; bring to a boil over high heat.
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3
Season water with 1 teaspoons salt.
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4
Reduce heat and boil gently for about 15 minutes or until fork tender.
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5
Drain; return pot to low heat for 1 minute to dry, shaking often.
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6
Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine milk, rosemary and pepper.
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7
Heat, uncovered, over medium heat on stove-top or on MEDIUM (50%) power in microwave until steaming, or about 3 minutes.
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8
Preheat broiler.
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9
Butter 8 large ramekins or a shallow 8-cup baking dish.
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10
Mash potatoes while gradually adding warmed milk mixture.
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11
Mash in 1 cup of the cheese and 1/4 teaspoons salt , or to taste.
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12
Spread into ramekins or baking dish and sprinkle with remaining cheese.
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13
Broil for about 3 minutes or until cheese is browned.
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14
COOKING TIP: The potatoes can be prepared ahead.
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15
Spread into ramekins or baking dish and let cool (don't sprinkle with cheese for topping).
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16
Cover and refrigerate for up to 1 day.
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17
Reheat, covered with foil, in 350F oven for about 35 minutes for ramdkins or 45 minutes for large baking dish.
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18
Uncover; sprinkle with cheese and broil to brown top.
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19
FOR THE ADVENTUROUS: Add 4 cloves roasted garlic when mashing potatoes and replace the 1/4 cup cheese for topping with crumbled blue cheese.
