09 November, 1996

Rosemary Mashed Potatoes

Rosemary Mashed Potatoes ingredients
Makes 4 servings
2-LBS Russet baking potatoes
2 Tbsp butter
1/2 cup whipping cream
3-oz Consorzio Rosemary Olive Oil
Salt and freshly-ground pepper to taste

Notes: For more intense flavor, add extra 1-oz Consorzio Rosemary Olive Oil.

Wash the potatoes well; then cook in boiling salted water until fork tender. Drain well and let dry on a baking pan for 5 minutes.

Using a ricer or masher, mash the potatoes slightly and set aside. In sauce pan, heat 1 Tablespoon of the butter and half of the cream and simmer for one minute. Add the potatoes and stir well. On a Low flame, stir in the rest of the cream and Rosemary Olive Oil. Finish with the salt and pepper.

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