This dish can be prepared at the last minute and doesn't take up any space on the cooktop.
6 to 8 servings
5 russet potatoes (about 3 pounds)
3 tablespoons butter
1/2 cup half-and-half
1 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Pierce potatoes with a fork. Microwave on HIGH 13 to 15 minutes or until tender; let cool slightly. Peel potatoes; mash with a potato masher. Add butter and remaining ingredients, mashing until blended. Serve warm.