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

Nutritional Facts

3/4 cup: 280 calories, 10g fat (6g saturated fat), 30mg cholesterol, 342mg sodium, 45g carbohydrate (4g sugars, 4g fiber), 5g protein .


  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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DecMay08 98999
Reviewed Feb. 16, 2012


cassiesmith 99535
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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