Prep 5 mins
Cook 40 mins
A simple but delicious side dish from Bon Appetit. ZWT West region (Idaho potatoes).
Make and share this Rosemary Mashed Potatoes recipe from Food.com.
- Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
- Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).
I used 2 % milk for these and they were so good. I love the added rosemary which gave them a nice flavor boost. Made for ZWT 4 by a Jefe de la cocina!
Lovely mash - and a perfect side for a roast lamb dinner. The rosemary was a nice addition I'd never used before in mashed potatoes. Very creamy and rich and plain delicious.
These are creamy, dreamy & delicious, pure mashed potato heaven. Thanks for posting!