Rosemary Mashed Potatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
"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."
Ingredients
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8 large potatoes (about 4 pounds), peeled and quartered
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1-1/2 teaspoons salt, divided
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3/4 cup heavy whipping cream
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1/4 cup butter, cubed
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1/2 teaspoon minced fresh rosemary
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1/4 teaspoon ground nutmeg
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1/4 teaspoon pepper
Directions
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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.
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2.
Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.
Nutrition Facts
3/4 cup: 280 calories, 10g fat (6g saturated fat), 30mg cholesterol, 342mg sodium, 45g carbohydrate (4g sugars, 4g fiber), 5g protein.
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