Rosemary Mashed Potatoes Recipe

Rosemary Mashed Potatoes Recipe photo by Taste of Home

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"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."

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Rosemary Mashed Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

8 large potatoes (about 4 pounds), peeled and quartered
1-1/2 teaspoons salt, divided
3/4 cup heavy whipping cream
1/4 cup butter, cubed
1/2 teaspoon minced fresh rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

Directions

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; beat until smooth. Yield: 12 servings.

Originally published as Rosemary Mashed Potatoes in Taste of Home February/March 2008, p35