Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, rosemary mashed potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Rosemary mashed potatoes is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Rosemary mashed potatoes is something that I’ve loved my entire life. They are fine and they look fantastic.

Combine half and half and rosemary in small saucepan In this healthy mashed potato recipe, we use "no-chicken" broth instead of milk, cream or butter to make full-flavored, vegan mashed potatoes. Regular reduced-sodium chicken broth can be used as a substitute. Add some pizzazz to basic mashed potatoes with herbs.

To begin with this recipe, we have to first prepare a few ingredients. You can have rosemary mashed potatoes using 6 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Rosemary mashed potatoes:

1. Make ready 3 lb Yukon gold potatoes (about 12)
2. Get 1 Tbsp salt
3. Get 1 cup reduced sodium chicken broth ( instead of milk)
4. Make ready 2 Tbsp olive oil
5. Prepare 1 Tbsp chopped fresh rosemary
6. Get to taste Ground black pepper

My mum always had a healthy balance of protein, veg, and carbs for our plates. Those carbs were usually in the form of mashed potatoes. She'd smash butter, milk, salt, and pepper into those taters and call it a day. Meanhwile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb.

Instructions to make Rosemary mashed potatoes:

1. Peel potatoes ( I don't ) and cut into chunks. Put potatoes and salt in large saucepan and cover with water by 2 inches. Boil until tender, about 20 minutes and drain.
2. Put potatoes in large bowl and mash. Stir in the broth, oil, rosemary and pepper into potatoes..

Roasting the potatoes for these mashers mimics a grilled quality. If the appetizer course goes long, just stir in a little hot water to revive the creamy texture; the. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. I steam the sweet potatoes on their own so they aren't watery. I mash the white potatoes with the milk/butter a little sour cream - separately.

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