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Rosemary Mashed Potatoes Recipe
Rosemary Mashed Potatoes Recipe photo by Taste of Home

Rosemary Mashed Potatoes Recipe

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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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


  1. 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.
  2. 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

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Reviewed Feb. 16, 2012


Reviewed Nov. 30, 2010

"I have made these many times and everyone who has tasted them always asks for the recipe! They are great!"

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