Name: Rosemary Mashed Potatoes
Yield: Makes 10 servings
Ingredients: 4 1/2 pounds russet potatoes (about 5 large), peeled, cut into 2-inch pieces; 1 1/2 cups half and half; 2 teaspoons finely chopped fresh rosemary; 1/2 cup (1 stick) unsalted butter, room temperature

Recipe information

Yield
Makes 10 servings

Ingredients

4 1/2 pounds russet potatoes (about 5 large), peeled, cut into 2-inch pieces

1 1/2 cups half and half

2 teaspoons finely chopped fresh rosemary

1/2 cup (1 stick) unsalted butter, room temperature

Preparation

Step 1
Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
Step 2
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.)

TagsRusset Potato Potato Root Vegetable Vegetable Rosemary Herbs & Spices Side Dinner Gluten Free Nut Free Vegetarian Easy 5 Ingredients or Fewer Bon Appétit

Recipe notes

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