This morning I found myself outside checking on my Rosemary plant/bush. I planted it from a seedling 2 years ago and it took off like crazy. I keep it pruned back to shrub height and usually prune it after it flowers its pretty little Lavender blooms. Yesterday it was looking a little peckish. It sort of looked a bit mottled and light green. Normally I do not water it since its over two years old now and seems to take care of itself. But every-once in a while it seems to want some extra water. So I watered it. Today it is happy and green. Though you should prune it after it blooms I have never had problems with pruning it anytime.

Rosemary with Lavender Blooms

10-20 min prep to table time depending on what type of potato you use. Starting with  6-10 new potatoes clean and peal or use the little canned whole potatoes,. I use the canned because they are already soft and cooked and then this cooks up super fast and delicious. If you are using fresh potatoes boil and cook until they are soft enough to stick a fork through to the center. Drain. If using the canned...get your can opener, open and drain. Haha I know you are not as dumb as me but you never know...moving on. Next put them into a 4 cupish sauce pan; "Cupish" is a authentic term. I know because I said so.

Now you will add salted butter. The real stuff people its actually better for you then the made up crap look it up. Now depending on how many potatoes you used; 6 use have a stick, 10 use 3/4. Melt the butter in with the potatoes add fresh Rosemary or you can use the dried bottled stuff but if you do add it in with the butter right away so it will start to get soft. BTW they say even dried Rosemary helps with the memory excellent right? Use as much or as little as you want for taste I ad enough to coat the potatoes well.

On about a medium heat you will let the butter melt with the potatoes and start stirring them around in the butter so they get nice and coated with the rosemary and the butter. Let them brown just a bit. Now the best part. You know that Parmesan shaker of cheese you use for spaghetti and pizza? Yeah you can use that but don't. They make a better one that has 4 cheeses including Asiago. Try and find those Kraft ones that have a blend of more than one instead because they are so much tastier. They are not as easy to find though so if you can't find them just use the regular because it really is good too.

Start adding the Parmesan to the potatoes while stirring.  You want enough to give them a really good coating. Keeping it on medium heat and continue stirring and coating. The cheese will start to melt down and clump to the starchiness of the potatoes. Little will be left in the pan if you let it melt down enough and coat the potato. Your potatoes will have a lumpy consistency look to it.  And that was it you are done; DELICIOUS. Garnish with a fresh sprig of Rosemary and side it with your favorite meat.