Chef Tom Fraker
Rosemary Mashed Potatoes
Rosemary Mashed Potatoes
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
2 - 4 servings
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
-
2 pounds Yukon Gold Potatoes, peeled and cubed
-
5 tablespoons unsalted butter
-
1/2 cup heavy cream
-
1 tablespoon Rosemary, chopped fine
-
1/2 teaspoon coarse sea salt
-
1/2 teaspoon Organic Grinders, Rainbow Peppercorns
Directions
In a large pot, boil the potatoes in salted boiling water until fork tender.
When cooked, drain and mash. Heat the butter until melted and add the cream.
Cook on medium heat until hot. Slowly add mixture to the potatoes while stirring to incorporate.
Mix until smooth and season with the salt and pepper. Serve hot.
Recipe Note
For a little garlic flavor, simply add some minced Melissa's Peeled Garlic Cloves to the butter/cream mixture.
Filed in:
Melissa's Spice Grinders,
Rainbow Peppercorns,
Rosemary,
Rosemary Mashed Potatoes,
Side Dish,
Spice Grinders,
Yukon Gold Potatoes