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Rosemary Mashed Potatoes

 Rosemary Mashed Potatoes
"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."
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.