Rosemary Mashed Potato Cakes 1968 Recipes

ROSEMARY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.

ROSEMARY MASHED POTATOES

Steps:

• Begin by peeling and dicing the potatoes, then reserve them in cold water. Transfer the water and potatoes into a medium sized pot. Cook over high heat and bring to a boil, lower the heat and cook for an additional 8 to 10 minutes. When they are fork tender, transfer the potatoes to a strainer and drain. Return potatoes to pot. In a small pan, heat the butter, cream and garlic. Add the butter/cream mixture to the potatoes and mash with wooden spoon or masher. Be careful not to over whip. Finally add the rosemary, salt, and freshly ground black pepper, to taste.

ROSEMARY MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water, about 40 minutes. Drain. Return potatoes to pot. Mash.
• Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat. Stir into mashed potatoes.
• Add butter; stir to melt. Season to taste with salt and pepper.

ROSEMARY MASHED POTATOES AND YAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
• Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.
• Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
• Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese.
• Bake until heated through and golden on top, about 45 minutes.

GARLIC ROSEMARY MASHED POTATOES

Steps:

• PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
• RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.

ROSEMARY MASHED POTATO CAKES 1968

Steps:

• Mash boiled potatoes including skins.
• Do not peel.
• Do this with a potato masher not beaters.
• With a wooden spoon add the following:.
• Cut in the butter. Stir in the sour cream. Stir in the milk. Stir in the thawed or fresh corn. Add salt and pepper to your liking.
• Mix all well.
• Form into patties. Roll into fresh crumbs. In a fry pan add the olive oil, sprigs of fresh rosemary, and the margarine.
• Pan fry the potato cakes in the oil-rosemary mixture.
• The fresh rosemary in the fry pan flavours the oil, which in turn flavours the cakes.
• Serve with a tossed salad, and a nice veal cutlet.