Creamy Rosemary-Infused Mashed Potatoes
Indulge in the comforting flavors of Creamy Rosemary-Infused Mashed Potatoes, a delightful twist on a classic favorite. This recipe, originally featured in Bon Appetit Magazine in November 2000, combines creamy russet potatoes with aromatic rosemary, creating a unique and savory side dish that's perfect for any occasion. Whether it's a holiday feast, a family gathering, or a cozy dinner, these mashed potatoes will surely impress your guests and elevate your meal!
10
Servings
358
Calories
6
Ingredients
Ingredients
Russet potatoes
4 1/2 lbs (peeled, cut into 2-inch pieces)
Half-and-half
1 1/2 cups
Fresh rosemary
2 teaspoons (finely chopped)
Butter
1/2 cup (at room temperature)
Salt
to taste
Pepper
to taste
Instructions
1
Begin by filling a large pot with water and bringing it to a boil. Add a generous amount of salt to the water.
2
Carefully add the peeled and cut potatoes to the boiling water and cook until they are fork-tender, approximately 40 minutes.
3
Once cooked, drain the potatoes well and return them to the pot over low heat to evaporate any excess moisture.
4
In a small saucepan, combine the half-and-half and finely chopped rosemary. Heat over medium-low until the mixture begins to simmer. Remove from heat and let it steep for about 5 minutes to infuse the flavors.
5
Mash the potatoes to your desired consistency using a potato masher or ricer.
6
Pour the infused half-and-half mixture over the mashed potatoes and stir to combine thoroughly.
7
Add the room temperature butter to the potatoes, mixing until it's fully melted and incorporated.
8
Season with salt and pepper to taste, adjusting as needed. Serve warm and enjoy the delightful flavor of rosemary!
Nutrition Information
25g
Fat
30g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Rosemary-Infused Mashed Potatoes?
They are a comforting twist on classic mashed potatoes featuring Russet potatoes infused with fresh rosemary and half-and-half.
Where did this recipe originate?
This recipe was originally featured in Bon Appetit Magazine in November 2000.
How many servings does this recipe make?
This recipe yields approximately 10 servings.
What type of potatoes are used?
The recipe calls for 4 1/2 lbs of Russet potatoes.
How should the potatoes be prepared before boiling?
The potatoes should be peeled and cut into 2-inch pieces.
How long do the potatoes need to boil?
Cook the potatoes in boiling salted water for approximately 40 minutes until they are fork-tender.
What is the secret to removing excess moisture from the potatoes?
After draining the potatoes, return them to the pot over low heat to evaporate any remaining moisture.
How is the rosemary flavor infused into the potatoes?
Combine half-and-half with finely chopped rosemary, bring to a simmer, and let it steep for 5 minutes before adding to the potatoes.
How much rosemary is required?
You will need 2 teaspoons of finely chopped fresh rosemary.
What type of liquid is used for the creaminess?
The recipe uses 1 1/2 cups of half-and-half.
What temperature should the butter be?
The 1/2 cup of butter should be at room temperature for easy incorporation.
How many calories are in one serving?
Each serving contains approximately 358 calories.
What is the fat content per serving?
There are 25g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 30g of carbohydrates.
How much protein is in this dish?
There are 4g of protein per serving.
Is this recipe suitable for vegetarians?
Yes, this dish is classified as a vegetarian side dish.
What seasonings are added at the end?
The potatoes are seasoned with salt and pepper to taste.
Can I use a ricer for this recipe?
Yes, you can use either a potato masher or a ricer to achieve your desired consistency.
When should the butter be added?
Add the butter after the infused half-and-half has been stirred into the mashed potatoes.
What are the primary tags for this recipe?
Tags include mashed potatoes, rosemary, side dish, comfort food, and holiday recipe.
How many ingredients are needed in total?
There are 6 total ingredients: Russet potatoes, half-and-half, fresh rosemary, butter, salt, and pepper.
How should the water be prepared for the potatoes?
Fill a large pot with water, bring it to a boil, and add a generous amount of salt.
What is the total weight of potatoes needed?
The recipe requires 4 1/2 pounds of potatoes.
Should the rosemary be fresh or dried?
The recipe specifically calls for fresh rosemary.
How long should the rosemary steep in the half-and-half?
It should steep for about 5 minutes after being removed from the heat.
What is the calorie count for the whole recipe?
Based on 10 servings at 358 calories each, the total is approximately 3580 calories.
Is this a good dish for the holidays?
Yes, it is specifically tagged as a holiday recipe and a great addition to festive feasts.
What is the serving size?
The specific serving size in weight is not provided, but the recipe is intended to serve 10 people.
Can I substitute the half-and-half?
While the recipe calls for half-and-half for creaminess, you could likely use heavy cream or milk, though the texture and richness will change.
What is the consistency of the finished potatoes?
The instructions suggest mashing to your desired consistency, which is typically creamy and smooth for this style of dish.