Creamy Rosemary Mashed Potatoes

2 users rated this recipe an average rating of 5.0
  • Makes: 8 servings
  • Yields: 8 cups
  • Start to Finish: 45 mins
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Creamy Rosemary Mashed Potatoes
Ingredients
5
pounds Yukon gold potatoes, peeled and cut into large chunks
1
tablespoon salt
1
cup whipping cream
1/4
cup butter
2
1
tablespoon finely snipped fresh rosemary
1
teaspoon sea salt
1/4
teaspoon ground black pepper
 
Sea salt
 
Ground black pepper
 
Butter
Directions
  1. In a 6-quart Dutch oven place potatoes and the 1 tablespoon salt in enough water to cover. Bring to boiling; reduce heat. Simmer for 18 to 20 minutes or until tender. Drain completely; return to pot. Cover to keep warm.
  2. In a small saucepan stir together cream, butter, and white chocolate over low heat until butter and chocolate begin to melt. Add to hot potatoes. Mash with a potato masher until desired consistency. Stir in rosemary, 1 teaspoon salt, and pepper. Season to taste with additional salt and pepper and, if desired, additional butter.
From the Test Kitchen
Keep Your Mashed Potatoes Warm

Place potatoes in a heat-proof bowl and cover with foil. Place bowl over a large saucepan with simmering water (bowl should not touch water).

Prepare as directed. Transfer potato mixture to a storage container. Cover and chill for up to 24 hours. Transfer mixture to a large saucepan; heat through.

Nutrition Facts (Creamy Rosemary Mashed Potatoes)
    Per serving:
  • 314 kcal cal.,
  • 9 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 19 mg chol.,
  • 566 mg sodium,
  • 54 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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