Ingredients:

• 2 medium Idaho® russet potatoes, or 1 large
• 6 tablespoons unsalted butter, grated and frozen
• 2 cups all-purpose flour (8.5oz)
• 1 ½ tablespoons baking powder (aluminum-free)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
• ½ cup grated Parmesan cheese, divided
• ½ cup + 2 tablespoons whole milk

Directions:

1. Preheat oven to 425°F (400° with convection fan).
2. Peel Idaho® Russet potatoes and cut into 2˝ pieces. 
3. Add potatoes to a medium pot filled with cold water. Bring to a boil and simmer until potatoes are easily pierced with a knife, about 12 minutes.
4. While potatoes are cooking, grate butter using a box grater. Use the side with the largest holes. Place grated butter in the freezer.
5. Drain potatoes and press through a potato ricer. Lay the potatoes out on a baking sheet to cool. Set aside.
6. In a large mixing bowl, whisk together flour, baking powder, salt, pepper, and rosemary. 
7. Add cooled potatoes to flour mixture and toss with your fingers to combine.
8. Reserve 2 tablespoons of Parmesan cheese for tops of biscuits, set aside. Add remaining cheese to flour mixture.
9. Add frozen butter to flour mixture and using your fingers, lightly toss the mixture until combined.
10. Make a well in the center and add ½ cup milk. Stir with a fork until a crumbly dough forms.
11. Turn the dough out onto a floured surface and pat it out until it is about ½” thick. Fold it over and pat it out once more until it is roughly ½” thick. 
12. Using a biscuit cutter or cookie cutter, cut out biscuits by pushing straight down, do not twist. Place biscuits on parchment-lined baking sheet. Brush tops with remaining milk and sprinkle with remaining Parmesan cheese.
13. Bake for 12–14 minutes, rotating pan halfway through. 

Chef’s notes:

Biscuits are best on the day they are made. To freeze: store in an airtight container for up to 3 months.