ROSEMARY MASHED POTATOES
"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- 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., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.
Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 342mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY
Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
- Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
- Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
- Let cool for 5 minutes. Garnish with chopped parsley before serving.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams
ROSEMARY MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN
Make and share this Rosemary Mashed Potatoes and Yams with Garlic and Parmesan recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put garlic in small ovenproof bowl, and drizzle with olive oil.
- Roast for 30 minutes, until very soft.
- Cool, peel, and reserve oil.
- Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes.
- Drain, reserving 1 cup liquid.
- Place potatoes in a mixing bowl.
- Add milk, butter or margarine, rosemary, garlic, and reserved olive oil.
- Mash until smooth as desired, adding reserved cooking liquid as needed.
- Mix in 1/4 cup cheese.
- Salt and pepper to taste.
- Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish.
- Sprinkle with remaining cheese.
- Bake for 45 minutes, until heated through and golden on top.
JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES
Provided by Guy Fieri
Categories side-dish
Time 50m
Yield about 8 to 10 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.
BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN
Categories Garlic Potato Side Bake Roast Thanksgiving Vegetarian Parmesan Rosemary Sweet Potato/Yam Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.
- Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot.
- Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature).
- Preheat oven to 350°F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.
ROSEMARY MASHED POTATOES
Make and share this Rosemary Mashed Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 4
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.).
ROASTED ROSEMARY SWEET POTATOES
These rosemary sweet potatoes are simply one of the best recipes we've ever made. Roasting them brings out all of the wonderful sweetness! -Kristin Stone, Little Elm, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place all ingredients in a large bowl; toss to coat. Line a 15x10x1-in. baking pan with foil; grease foil. Place sweet potatoes in a single layer in prepared pan. Bake, covered, for 20 minutes. Uncover and bake until golden brown, 10-12 minutes longer, turning once.
Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 5g fiber), Protein 3g protein.
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ROSEMARY MASHED SWEET POTATOES WITH SHALLOTS RECIPE
From myrecipes.com
5/5 (30)Total Time 39 minsServings 4Calories 202 per serving
- 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.
- 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.
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