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 Servings
* Prep/Total Time: 30 min.
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.
Rosemary Mashed Potatoes published in Taste of Home February/March 2008, p35 Beth Layman :)
"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 Servings
* Prep/Total Time: 30 min.
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.
Rosemary Mashed Potatoes published in Taste of Home February/March 2008, p35 Beth Layman :)
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