Rosemary Pine Nut Mashed Potatoes Recipes

GARLIC ROSEMARY MASHED POTATOES

Steps:

• 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.

GARLIC AND ROSEMARY POTATO PUREE

Steps:

• 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.
• Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
• 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.
• 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.

ROSEMARY MASHED POTATOES

Steps:

• 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.)

ROSEMARY MASHED POTATOES

Steps:

• Begin by peeling and dicing the potatoes, then reserve them in cold water. Transfer the water and potatoes into a medium sized pot. Cook over high heat and bring to a boil, lower the heat and cook for an additional 8 to 10 minutes. When they are fork tender, transfer the potatoes to a strainer and drain. Return potatoes to pot. In a small pan, heat the butter, cream and garlic. Add the butter/cream mixture to the potatoes and mash with wooden spoon or masher. Be careful not to over whip. Finally add the rosemary, salt, and freshly ground black pepper, to taste.

ROSEMARY & PINE NUT MASHED POTATOES

Steps:

• Peel potatoes, cut each into four even pieces.
• Boil, steam or microwave the potatoes until they are tender, drain the potatoes and mash them; add butter, milk and sugar and beat until the butter melts.
• Add the pine nuts and rosemary and mix until well-combined.