Rosemary pine nut mashed potatoes are a delicious and elegant side dish that is perfect for any occasion. The combination of rosemary and pine nuts adds a unique and flavorful twist to the classic mashed potato recipe. This dish is easy to make and can be customized to your liking. Whether you like your mashed potatoes creamy or chunky, with or without skins, this recipe has you covered. So gather your ingredients and let's get started!
Here are our top 9 tried and tested recipes!
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 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 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.).
GARLIC ROSEMARY MASHED POTATOES
Add some pizzazz to basic mashed potatoes with herbs. Here we've added rosemary and parsley. You can also try thyme, tarragon or sage.
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 (1/2-cup) servings
Number Of Ingredients 8
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.
ROSEMARY & PINE NUT MASHED POTATOES
A simple variation which makes all the difference in flavour to basic mashed potatoes. Adapted from the Australian Women's Weekly Casseroles cookbook.
Provided by bluemoon downunder
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
ROSEMARY MASHED POTATOES
Categories Milk/Cream Herb Potato Side Thanksgiving Quick & Easy Rosemary Fall Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
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.)
PARMESAN-ROSEMARY MASHED POTATOES
I think mashed potatoes are a little bland-so I came up with my own version, adding cheese, garlic and rosemary. - Dawn Miller, East Stroudsburg, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, mayonnaise, garlic, rosemary, salt, pepper and enough milk to reach desired consistency. Stir in cheese.
Nutrition Facts :
ROSEMARY POTATOES
Provided by Bryan Miller
Categories dinner, side dish
Time 30m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Cut 22 two-and-one-half-inch olive shapes from the potatoes. Preheat oven to 400 degrees.
- Place potatoes and clarified butter in a pan and roast for 15 minutes. Sprinkle with the rosemary and return them to the oven for an additional five minutes, or until done.
- Toss lightly with salt and pepper to taste. Serve hot.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 573 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY MASHED POTATOES
Categories Milk/Cream Potato Side Quick & Easy Rosemary Spring Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Return to pot; mash until smooth. Mix in butter. Slowly mix in half and half. Add rosemary. Season with salt and pepper.
Tips:
- For the best results, use fresh rosemary and pine nuts. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- To toast the pine nuts, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown and fragrant.
- If you don't have heavy cream, you can use milk or half-and-half instead. However, the mashed potatoes will be less creamy and rich.
- For a vegan version of this recipe, you can use olive oil instead of butter and almond milk instead of heavy cream.
- These mashed potatoes can be made ahead of time and reheated in the microwave or oven.
Conclusion:
Rosemary pine nut mashed potatoes are a delicious and elegant side dish that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you're looking for a new way to dress up your mashed potatoes, give this recipe a try.
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