ROSEMARY MASHED POTATOES
"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 342mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
ROSEMARY MASHED POTATOES
Very simple recipe for a very uniquely flavored mashed potato. From Bon Appetit Magazine, November 2000. Enjoy!
Provided by quondamquadrat
Categories Potato
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 286.1, Fat 13.6, SaturatedFat 8.5, Cholesterol 37.8, Sodium 92.5, Carbohydrate 37.3, Fiber 4.5, Sugar 1.7, Protein 5.3
ROSEMARY MASHED POTATOES
Make and share this Rosemary Mashed Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling salted water until tender, 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. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).
ROSEMARY MASHED POTATOES
Categories Milk/Cream Herb Potato Side Thanksgiving Quick & Easy Rosemary Fall Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling salted water until tender, 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. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.)
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.
GARLIC ROSEMARY MASHED POTATOES
Add some pizzazz to basic mashed potatoes with herbs. Here we've added rosemary and parsley. You can also try thyme, tarragon or sage.
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 (1/2-cup) servings
Number Of Ingredients 8
Steps:
- 1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.
- 2. Sprinkle with salt, garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley.
ROSEMARY-GARLIC MASHED POTATOES
Yum! You'll never want plain mashed potatoes again after mixing in garlic, sour cream and rosemary. They don't even need gravy. -Marlena Reed, West Jordan, Utah
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.
Nutrition Facts : Calories 281 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 441mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
BACON ROSEMARY MASHED POTATOES
Creamy mashed potatoes are enhanced with the rich flavors of bacon, onion, rosemary, and garlic.
Provided by chocosaur
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.
- While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.
- Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
- Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 21.6 g, Cholesterol 28.6 mg, Fat 10.7 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 6 g, Sodium 457.9 mg, Sugar 2.3 g
TWO-CHEESE AND ROSEMARY MASHED POTATO CASSEROLE
Bring back memories of grandma's hearty meals with this cheesy mashed potato casserole. You'll love the make-ahead tip.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
- In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
- Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.
Nutrition Facts : Calories 185, Carbohydrate 22 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 230 mg
ROSEMARY MASHED POTATOES
Categories Milk/Cream Potato Side Quick & Easy Rosemary Spring Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Return to pot; mash until smooth. Mix in butter. Slowly mix in half and half. Add rosemary. Season with salt and pepper.
ROSEMARY MASHED POTATOES AND YAMS
A twist on the traditional mashed potatoes.
Provided by Ibby
Categories Mashed Potatoes
Time 2h
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 32.4 g, Cholesterol 16.7 mg, Fat 10.2 g, Fiber 4.4 g, Protein 4.6 g, SaturatedFat 4.4 g, Sodium 109.6 mg, Sugar 1.5 g
GARLIC-ROSEMARY MASHED POTATOES WITH CRISPY PANCETTA
This crowd-pleasing side dish is perfect for gatherings.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 7
Steps:
- Saute pancetta in a skillet over medium heat until browned and crisp, about 8 minutes. Drain on paper towel.
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12 minutes. Drain. Transfer back to pot.
- Meanwhile, place heavy cream, milk, garlic, and rosemary in a medium saucepan. Bring just to a boil over high heat. Reduce heat to low and simmer until liquid reduces by half (about 20 minutes). Remove rosemary (its okay if a few stray leaves stay in the liquid) and pour mixture into pot with potatoes. Season with salt and coarsely mash.
- Sprinkle with pancetta and serve immediately.
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