Rosemary Mashed Potato Recipe

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Rosemary Mashed Potato Recipe

9 hours ago 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 …

Rating: 5/5(4)
Total Time: 45 mins
Category: Potato
Calories: 286 per serving
1. Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
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.).

Preview / Show more

See Also: Worlds best mashed potato recipeShow details

1 hours ago 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. …

Rating: 5/5(2)
Category: Side Dishes
Servings: 12
Total Time: 30 mins
1. Place potatoes in a Dutch oven; add 1 teaspoon salt.
2. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
3. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.

Preview / Show more

See Also: Best mashed potato recipe everShow details

9 hours ago Cook potatoes in large pot of boiling salted water, about 40 minutes. Drain. Return potatoes to pot. Mash. Combine half and half and rosemary in small saucepan; bring to simmer. …

Rating: 5/5(1)
Total Time: 1 hr 15 mins
Category: Potato
Calories: 286 per serving
1. Cook potatoes in large pot of boiling salted water, about 40 minutes. Drain. Return potatoes to pot. Mash.
2. Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat. Stir into mashed potatoes.
3. Add butter; stir to melt. Season to taste with salt and pepper.

Preview / Show more

See Also: Rosemary smashed potatoes recipeShow details

6 hours ago Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well. Transfer the potatoes to a large bowl. Mash with a potato masher, an …

Category: Vegan Thanksgiving Side Dish Recipes
Calories: 171 per serving
Total Time: 40 mins
1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
2. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
3. Stir broth, oil, rosemary and pepper into the potatoes.

Preview / Show more

See Also: Mashed Potato RecipesShow details

6 hours ago Step 1. In a 6-quart Dutch oven place potatoes and the 1 tablespoon salt in enough water to cover. Bring to boiling; reduce heat. Simmer for 18 to 20 minutes or until tender. Drain completely; …

Rating: 4.5/5(5)
Total Time: 45 mins
Servings: 8
Calories: 314 per serving
1. In a 6-quart Dutch oven place potatoes and the 1 tablespoon salt in enough water to cover. Bring to boiling; reduce heat. Simmer for 18 to 20 minutes or until tender. Drain completely; return to pot. Cover to keep warm.
2. In a small saucepan stir together cream, butter, and white chocolate over low heat until butter and chocolate begin to melt. Add to hot potatoes. Mash with a potato masher until desired consistency. Stir in rosemary, 1 teaspoon salt, and pepper. Season to taste with additional salt and pepper and, if desired, additional butter.

Preview / Show more

See Also: Mashed Potato RecipesShow details

8 hours ago Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Meanwhile, in a small …

Servings: 10
Estimated Reading Time: 40 secs
Category: Side Dishes
Total Time: 35 mins
1. Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water.
2. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted.
3. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt.
4. Beat until mashed. Transfer to a large bowl.

Preview / Show more

See Also: Mashed Potato RecipesShow details

4 hours ago Step 3. Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid. Step 4. Place potatoes and yams in a large bowl with milk, …

Rating: 5/5(302)
Total Time: 2 hrs
Category: Side Dish, Potato, Mashed Potato Recipes
Calories: 236 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
2. Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.
3. Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
4. Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese.

Preview / Show more

See Also: Mashed Potato RecipesShow details

8 hours ago Deselect All. 5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces. 2 tablespoons olive oil. 4 tablespoons garlic, minced. 2 teaspoons freshly …

Rating: 4/5(5)
Difficulty: Easy
Category: Side-Dish
Steps: 3
1. Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
2. Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
3. Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Heat oven to 350°F. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to …

Rating: 4.5/5(40)
Category: Side Dish
Servings: 12
Total Time: 1 hr 15 mins
1. Heat oven to 350°F. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
2. In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3. Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
4. Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.

Preview / Show more

See Also: Casserole Recipes Cheese RecipesShow details

1 hours ago Step 2. In a small skillet, heat 1 tsp. chopped rosemary and 1 tbsp. EVOO over medium, swirling the skillet occasionally, until the rosemary is crispy, …

Total Time: 50 mins
1. In a large pot, combine the potatoes and rosemary sprigs. Add enough water to cover by 1 inch. Season with salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 15 to 20 minutes. Discard the rosemary. Drain the potatoes, reserving 3/4 cup of the cooking water. Reduce the heat to low. Return the potatoes to the pot and toss 1 to 2 minutes to thoroughly dry.
2. In a small skillet, heat 1 tsp. chopped rosemary and 1 tbsp. EVOO over medium, swirling the skillet occasionally, until the rosemary is crispy, about 5 minutes. Remove from the heat.
3. In a large bowl, mash the potatoes. Stir in the remaining 1/2 cup EVOO and enough reserved cooking water to make the mixture smooth. Mix in the lemon zest; season. Transfer to a serving bowl. Drizzle with the rosemary oil.

Preview / Show more

See Also: Mashed Potato RecipesShow details

2 hours ago Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside. While …

Rating: 4.3/5(39)
Total Time: 55 mins
Category: Side Dish, Potato, Mashed Potato Recipes
Calories: 200 per serving
1. Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.
2. While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.
3. Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.
4. Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.

Preview / Show more

See Also: Mashed Potato RecipesShow details

7 hours ago This is a wonderful recipe for mashed potatoes. The rosemary gives it great flavor, but is subtle enough not to interfere with other dishes. For a …

Rating: 3.5/5(31)
Servings: 10

Preview / Show more

See Also: Mashed Potato RecipesShow details

6 hours ago For the mashed potatoes: Wash and peel the potatoes and cut into 1 inch cubes. Put potatoes in an oven-safe dish with 1-1/2 cups water, cover and cook for 1 hour or until fork tender.

Rating: 4.6/5(7)
Category: Vegetables

Preview / Show more

See Also: Mashed Potato RecipesShow details

5 hours ago Add the chopped rosemary, bring the butter to a low simmer, and whisk for about 30-40 seconds to let the rosemary soften up and infuse the butter with some flavor. Remove from heat. …

Reviews: 1
Category: Side Dish
Servings: 6
Total Time: 50 mins
1. You'll want to start roasting the garlic 25 minutes before boiling your potatoes.Heat oven to 375ºF. Peel any extra skin off of the garlic bulb leaving only the last outer later of skin (you want to keep the bulb intact). Place the bulb onto a sheet of tin foil (about the size of a dinner plate), and drizzle a bit of olive oil over it. Bring bring the foil together over the garlic bulb to create a tent. Pinch a few edges to secure the tent, and bake for 40 minutes or until the garlic cloves are golden brown and nicely roasted. (Check on it at 25-30 minutes.) When done, remove the bulb from the oven and set aside to cool.
2. Place your peeled and quartered potatoes into a large pot and cover them with cold water. Add a pinch of salt. Place the pot over medium-high heat and bring the potatoes to a boil. Once boiling, bring the heat down to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are fork tender.
3. When the potatoes are ready, drain them, and place them over medium-low heat. Let them sizzle for a few moments to remove any excess moisture. Then, remove from heat.
4. In a separate saucepan, melt 3 TBSP of butter. Add the chopped rosemary, bring the butter to a low simmer, and whisk for about 30-40 seconds to let the rosemary soften up and infuse the butter with some flavor. Remove from heat.

Preview / Show more

See Also: Mashed Potato RecipesShow details

1 hours ago In a large pot, cook the potatoes in salted water until tender, about 20 minutes. Drain. Meanwhile, in a small saucepan, bring the milk, garlic, and rosemary to a boil. Let steep for about 10 minutes. Remove the rosemary sprig. With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée until smooth with the milk.

Rating: 5/5(18)
Category: Appetizers
Servings: 8
Total Time: 40 mins

Preview / Show more

See Also: Mashed Potato RecipesShow details

Just Now Rosemary Mashed Potato Gratin. Milk Calendar Classics; Dinner; Lunch; Side Dishes; This recipe is taken from the 2009 Milk Calendar. Potatoes and rosemary is a classic flavour combination. Combined in a lovely gratin with zippy cheese makes potatoes even more delicious.

Servings: 8
Energy: 184 Calories
Carbohydrate: 26 g
Fat: 6 g

Preview / Show more

See Also: Mashed Potato RecipesShow details

6 hours ago Mashed potatoes receive a much-needed upgrade with this sous vide variation. Rather than boiling potatoes in water, this recipe calls for butter and milk, making the flavor rich and intense. A few cloves of smashed garlic and sprigs of rosemary infuse the potatoes as they're cooking. At about 25% butter, these mashed potatoes are not an everyday kind of recipe, but perfect for special

Rating: 3.7/5
Total Time: 1 hr 30 mins

Preview / Show more

See Also: Mashed Potato RecipesShow details

8 hours ago 1 Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. 2 Sprinkle with salt, garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley.

Cuisine: American
Category: Side Dishes
Servings: 8

Preview / Show more

See Also: Mashed Potato RecipesShow details

9 hours ago 1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. 2. Sprinkle with salt, garlic powder, rosemary and pepper. …

Rating: 5/5(3)
Category: Side Dish
Cuisine: Not Set
Total Time: 30 mins

Preview / Show more

See Also: Mashed Potato RecipesShow details

7 hours ago Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, …

Rating: 4/5(1)
Calories: 93 per serving
Servings: 8
1. Preheat oven to 350°.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.

Preview / Show more

See Also: Mashed Potato RecipesShow details

5 hours ago Cook potatoes until tender, 10 to 15 minutes. Drain potatoes, transfer to a large bowl and set aside. 2. In a small saucepan add the milk and butter and cook …

Rating: 5/5(21)
Category: Sides
Cuisine: American/Global
Total Time: 30 mins
1. Add the potatoes to a pot and cover with water. Stir in 1 tsp salt and bring to a boil over medium-high heat. Cook potatoes until tender, 10 to 15 minutes. Drain potatoes, transfer to a large bowl and set aside.
2. In a small saucepan add the milk and butter and cook over medium heat until warmed through and butter is melted. Take off the heat and stir in the garlic and rosemary.
3. Mash the potatoes well with a potato masher. Stir the milk mixture in with the potatoes. Season with salt & pepper to taste..

Preview / Show more

See Also: Mashed Potato RecipesShow details

3 hours ago Cover and cook until potatoes are very tender, 4 to 4½ hours on High. Discard rosemary and bay leaf, then mash potatoes directly in slow cooker. Heat butter and remaining ¾ cup milk until …

Servings: 8
Total Time: 4 hrs 25 mins
Category: Side Dish
Calories: 250 per serving
1. Spray 5- to 6-quart slow cooker generously with cooking spray, then add potatoes, rosemary, bay leaf, garlic, 1½ teaspoons salt, and ½ teaspoon pepper.
2. Mix in ¾ cup milk. Cover and cook until potatoes are very tender, 4 to 4½ hours on High.
3. Discard rosemary and bay leaf, then mash potatoes directly in slow cooker.
4. Heat butter and remaining ¾ cup milk until butter melts, then fold into potatoes.

Preview / Show more

See Also: Mashed Potato RecipesShow details

Just Now Directions. Peel the potato and cut into small cubes. Place 2 to 3 cups of water in a large pot (4 to 5 quarts) with a steamer insert over medium-high heat. Cover …

Estimated Reading Time: 1 min

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Drain the potatoes and then mash them. Add in milk, Greek yogurt, onion and garlic powder, salt and pepper, finely chopped fresh rosemary, and shredded cheddar cheese. Keep …

Rating: 5/5(1)
Total Time: 15 mins
Category: Casseroles
Calories: 305 per serving
1. Preheat oven to 375° F. And spray a 9x13 baking dish with cooking spray. Set aside.
2. Add the crackers and chopped rosemary to the bowl of a food processor and pulse until you have fine crumbs. If you don’t have a food processor, place the crackers and rosemary into a resealable freezer bag and use a rolling pin to roll over them until you have fine crumbs.
3. Pour the melted butter into the bowl of the food processor and pulse until the crumbs start to stick together. It should look like wet sand. If you aren’t using a food processor pour the crumb mixture into a bowl, add in the melted butter and stir together until combined.
4. Place the chopped potatoes in a large pot and fill the pot with cold water about an inch above the potatoes. Add a generous amount of salt to the water and bring to a boil. Once boiling reduce the heat to medium-high so that the potatoes maintain a boil. Cook for 10-15 minutes or until a knife inserted into the potato releases easily.

Preview / Show more

See Also: Casserole Recipes Mashed Potato RecipesShow details

2 hours ago Step 1. Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a …

Rating: 4.7/5(48)
Servings: 8
1. Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
2. Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
3. Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
4. Serve mashed potatoes topped with a few grinds of pepper.

Preview / Show more

See Also: Mashed Potato RecipesShow details

9 hours ago Heat oven to 400 degrees F. Prick the potatoes with a fork and place on a microwave-safe plate. Cook on high for 6 minutes; turn each potato and cook until soft, 6 minutes more.

Cuisine: American
Total Time: 25 mins
Servings: 8
Calories: 231 per serving
1. Heat oven to 400 degrees F. Prick the potatoes with a fork and place on a microwave-safe plate.
2. Cook on high for 6 minutes; turn each potato and cook until soft, 6 minutes more.
3. Let stand until cool enough to handle. Meanwhile, on a rimmed baking sheet, toss the pecans with the oil, then the Parmesan, cayenne, 2 teaspoons rosemary, and 1/2 teaspoon salt.
4. Roast for 8 minutes. Toss with the remaining teaspoon rosemary.

Preview / Show more

See Also: Free RecipesShow details

4 hours ago 1. Preheat a nonstick skillet or electric griddle over medium heat (375°F.). 2. Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. 3. Prepare mashed potatoes

Rating: 3/5(10)
Category: Appetizer
Cuisine: American
Total Time: 30 mins
1. Preheat a nonstick skillet or electric griddle over medium heat (375°F.).
2. Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.
3. Prepare mashed potatoes according to package . Stir in rosemary and turkey bacon.
4. COUNTRY CROCK is a registered trademark of the Unilever Group and used under license. All rights reserved. © 2014 Unilever Group. All rights reserved.

Preview / Show more

See Also: Mashed Potato RecipesShow details

3 hours ago Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until …

Rating: 5/5(30)
Total Time: 39 mins
Servings: 4
Calories: 202 per serving
1. Heat 4 teaspoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Bring to a boil, then reduce to a rapid simmer. Advertisement. Step 2. Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes. …

Rating: 4.6/5(17)
Servings: 4
1. Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
2. Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
3. Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
4. Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.

Preview / Show more

See Also: Stew RecipesShow details

8 hours ago Instructions. Combine potatoes, garlic, rosemary, water (or broth), salt and pepper in the pot of your Instant Pot. Cover, seal and cook on "Manual" High Pressure for 7 minutes. When cook …

Rating: 5/5(1)
Total Time: 27 mins
Category: Sides
Calories: 242 per serving
1. Combine potatoes, garlic, rosemary, water (or broth), salt and pepper in the pot of your Instant Pot.
2. Cover, seal and cook on "Manual" High Pressure for 7 minutes.
3. When cook time is complete, allow pressure to naturally release for 5 minutes. Then, turn valve to "vent" to release remaining pressure.
4. Using a potato masher, mash potatoes in the pot for 30 seconds, allowing excess steam to evaporate from the pot.

Preview / Show more

See Also: Mashed Potato Recipes Instant Pot RecipesShow details

6 hours ago Cut the potatoes into quarters, or 6 pieces, depending on how large they are. Place them in the boiling water, and allow them to boil gently until fork tender (about 45 minutes). Strain away the water, and return the potatoes to the warm pot and mash along with the ghee. Add the rosemary and salt (to taste), and keep warm until serving.

Servings: 4
Carbohydrates: 45 g
Calories: 260
Calories: 260 per serving

Preview / Show more

See Also: Mashed Potato RecipesShow details

4 hours ago Wash red potatoes and chop into 1 1/2″ pieces garlic mashed potatoes recipe red potatoes. Place potatoes and garlic in a large pot and cover with water. Leave skins on, if desired, or peel thinly and remove eyes. Reduce heat, cover and simmer for about 20 minutes (or until .

Rating: 4.3/5(147.6K)

Preview / Show more

See Also: Mashed Potato RecipesShow details

3 hours ago Instructions. Add potatoes to the slow cooker. Top with butter, garlic, rosemary, chicken broth and salt and pepper. Cover and cook on high for 3 hours. Turn off slow cooker. Remove lid and add milk. Mash with a potato masher until desired consistency. Serve hot.

Rating: 5/5(1)
Total Time: 3 hrs 10 mins
Category: Slow Cooker
Calories: 438 per serving

Preview / Show more

See Also: Mashed Potato Recipes Slow Cooker RecipesShow details

4 hours ago Using a colander, strain the rosemary and potatoes. Separate the potatoes and set aside into a large pot. The rosemary can be discarded. Add 5 cloves of the roasted garlic, plant …

Rating: 5/5(2)
Category: Sides
Cuisine: American
Total Time: 1 hr 15 mins
1. Preheat the oven to 375 degrees.
2. Using a sharp knife, top off the very top of the garlic bulb.
3. Take the garlic bulb and drizzle a light amount of olive oil over the cloves.
4. Using aluminum foil, completely wrap the garlic bulb and bake in the oven for 45 minutes at 375.

Preview / Show more

See Also: Mashed Potato Recipes Vegan RecipesShow details

2 hours ago Put the potatoes in a bowl and mash the potatoes according to the consistency you like. Once the garlic is cool to handle, pop out the cloves into the bowl with the mashed potatoes. In a small sauce pan, …

1. 1) Preheat your oven to 400 degrees.
2. 2) Slice the 2 heads of garlic in half so that every clove is cut in half. Place the bottom halves on a piece of aluminum foil and drizzle each bottom with a tiny drizzle of olive oil. Cut the rosemary sprigs in half and place 3 halves on each bottom, sprinkle over some salt and drizzle a little more olive oil. Top each stack with the top half and wrap tight in the foil and bake for 45 to 55 minutes.
3. 3) Meanwhile peel your potatoes and cut them into chunks. Put them in a pot and cover with cold water. Cook them until fork tender, drain and set aside.
4. 4) When the garlic is done roasting, set it aside to cool a little. Put the potatoes in a bowl and mash the potatoes according to the consistency you like. Once the garlic is cool to handle, pop out the cloves into the bowl with the mashed potatoes. In a small sauce pan, warm up the cream and butter just until the butter is melted, add it to the mashed potatoes and roasted garlic. Season with salt and pepper and stir to mix well. Serve on a pretty plate and enjoy!

Preview / Show more

See Also: Mashed Potato RecipesShow details

9 hours ago Enter these leftover mashed potato waffles. I love a good crispy potato pancake (latke) but these waffles are lighter and fluffier. Remember, there really is no wrong way to eat a potato. Last week there were Rosemary Parmesan Potato Stacks. …

Preview / Show more

See Also: Waffle Recipes Mashed Potato RecipesShow details

7 hours ago Cook until the potatoes are fork tender, about 20 minutes. Drain and put potatoes back in pot on burner with heat turned on low to let remaining moisture cook off. Add in the mascarpone …

Cuisine: American
Category: Side Dish
Servings: 6
Total Time: 40 mins
1. Add a stick of butter to a small saucepan. Heat over low heat with a sprig of fresh rosemary. When butter is melted, pull out the rosemary sprig and set butter aside.
2. Peel the potatoes and wash them to remove the remaining dirt. Cut into two inch cubes. Put the cubes into a large pot filled 1/2 way with water. Salt liberally to season the cooking water. Bring to a boil over high heat. Cook until the potatoes are fork tender, about 20 minutes. Drain and put potatoes back in pot on burner with heat turned on low to let remaining moisture cook off. Add in the mascarpone cheese and begin mashing. Add the butter and half and half about a quarter at a time, mixing with an electric mixer as you go. Keep adding until the potatoes are your desired consistency. When you are satisfied with the potato consistency, add the parmesan cheese, garlic powder, and salt and pepper. Serve hot, and drizzle with more melted butter and sprinkle with extra parmesan cheese if desired.

Preview / Show more

See Also: Mashed Potato RecipesShow details

2 hours ago Directions. Heat oven to 425°F. Prick sweet potatoes with fork and place on plate. Microwave on High 6 minutes; turn each potato over and cook until soft, 6 …

Servings: 8
Estimated Reading Time: 1 min
Category: Gluten-Free, Thanksgiving, Side Dish
Total Time: 20 mins
1. Peel potatoes and mash with maple syrup and 1⁄2 teaspoon salt until smooth.
2. Transfer to serving dish and top with pecans.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Set your sous vide to 194 F / 90 C. Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, …

Servings: 2
Total Time: 2 hrs 25 mins

Preview / Show more

See Also: Mashed Potato RecipesShow details

8 hours ago Place the garlic in the bottom of a 3 ½-quart (or larger) slow cooker. Top with the potatoes. Dot with butter and sprinkle with the rosemary and salt. Pour the water over the top. Cook …

Rating: 5/5(2)
Estimated Reading Time: 3 mins
Servings: 6-8
Total Time: 8 hrs 15 mins
1. Place the garlic in the bottom of a 3 1/2-quart (or larger) slow cooker. Top with the potatoes. Dot with butter and sprinkle with the rosemary and salt. Pour the water over the top.
2. Cook on high for 3–4 hours or on low for 6–8 hours, or until the potatoes and garlic are very tender.
3. Using a potato masher or sturdy fork, mash the potatoes. You may need to remove the lid and let them cool a bit before mashing. Add 1/2 cup half-and-half and 1/2 cup sour cream; continue mashing and mixing until the potatoes reach your desired consistency. If they're too stiff, add a little more half-and-half, a tablespoon or two at a time. Taste and, if you like, add additional salt along with some freshly ground black pepper to taste.
4. Spoon into a bowl and top with a big pat of butter, if desired. Sprinkle with a few pinches of fresh rosemary.

Preview / Show more

See Also: Mashed Potato Recipes Slow Cooker RecipesShow details

1 hours ago Bring the potatoes to a boil and let them cook until tender. While the potatoes are cooking, mince the rosemary and brown the butter. When the potatoes are fork tender, drain them …

Rating: 5/5(2)
Total Time: 25 mins
Category: Side Dish
Calories: 96 per serving
1. Wash and peel the sweet potatoes, then cut them into chunks and add them to a pot of water.
2. Bring the potatoes to a boil and let them cook until tender.
3. While the potatoes are cooking, mince the rosemary and brown the butter.
4. When the potatoes are fork tender, drain them then return them to the pot.

Preview / Show more

See Also: Free RecipesShow details

Just Now Step 1. Put potato chunks in a large saucepan over high heat and cover with cold water. Add salt and bring to a boil. Lower heat and simmer until potatoes are tender, about 20 minutes. Advertisement. …

1. Put potato chunks in a large saucepan over high heat and cover with cold water. Add salt and bring to a boil. Lower heat and simmer until potatoes are tender, about 20 minutes.
2. In a small saucepan over medium heat, combine cream and all the herbs except parsley and bring to a simmer. Turn off heat and cover, allowing herbs to infuse for 15 minutes.
3. Drain potatoes well and pass through a food mill (or use a masher). Add butter and gradually stir in cream until potatoes have the desired consistency (you may not use all the cream).
4. Stir in parsley, season with additional salt and pepper, and serve immediately. Serve with cornmeal fried tomatoes.

Preview / Show more

See Also: Mashed Potato Recipes Stew RecipesShow details

3 hours ago Instructions. Wash and peel potatoes, then cut into fourths. Add to a large pot with the garlic cloves and rosemary. Cover with water by about an inch and add ½ teaspoon of salt. Bring the water to a boil, then cover and cook for about 25 minutes until tender. Turn off heat, drain potatoes well and discard the rosemary sprigs.

Preview / Show more

See Also: Mashed Potato Recipes Vegan RecipesShow details

Just Now Mashed Potatoes. 3 pounds Yukon Gold potatoes (about 7 medium potatoes), peeled and cut into 1-inch pieces (about 8 cups) 2 medium-size garlic cloves, smashed. 2 teaspoons kosher salt, divided. ½ cup softened cream cheese or sour cream. 5 tablespoons half-and-half or whole milk, plus more to taste. 3 tablespoons butter.

Total Time: 45 mins

Preview / Show more

See Also: Mashed Potato RecipesShow details

8 hours ago To a 1-gallon freezer bag, add the sliced potatoes, garlic, cream, milk, butter, salt, and rosemary. Press as much air out of the bag as possible and seal. In a second 1-gallon freezer bag, add pie weights (or coins) to the bottom to weigh down the bag. Gently place the …

Preview / Show more

See Also: Mashed Potato RecipesShow details

5 hours ago Rosemary mashed sweet potatoes make a healthy side dish any time of the year and are a good basic to have in your cooking rotation. Yams or Rosemary Mashed Sweet Potatoes? One of the oldest vegetables known to mankind, sweet potatoes are filled with magnesium, potassium, vitamin C, iron, copper and the antioxidant beta-carotene, not to mention

Reviews: 17
Estimated Reading Time: 3 mins
Servings: 6
Calories: 183 per serving

Preview / Show more

See Also: Free RecipesShow details

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How long do you cook rosemary potatoes in oven?

Preheat oven to 350 degrees. Place potatoes and garlic on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until dark golden brown, 30 to 45 minutes. During the last 5 minutes of roasting, increase the temperature to 500 degrees and sprinkle with rosemary.

How do you make mashed potatoes with cream cheese?

Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth. Spoon into a greased 13-in. x 9-in. To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

How do you make mashed potatoes ahead?

Recipe by: "Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.".

Most Popular Search