Creamy Rosemary Mashed Potatoes
- 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.
- 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