Aug 1, 2008

Mashed Rosemary Potatoes

Filed under: Sides,potatoes,Recipes — Tags: , , , , , — Kay @ 9:26 am

It’s challenging to find a way to make mashed potatoes (or potato soup, for that matter) I really like when the men around here object to anything that even slightly resembles texture, when it comes to mashed potatoes that is. Since it’s the only thing they really don’t like, and since they outnumber me, I had to find another way to incorporate the flavors I like and still keep things smooth.


Milk (hot)
Grated cheese
Salt & pepper
Nutmeg (try fresh grated nutmeg, it’s fantastic)
Optional: butter


Add rosemary to the potatoes and bring to a boil. The rosemary will flavor the potatoes without being too overpowering. I usually season afterwards, but feel free to add salt.

Mise en place, I tell you. Essential step! (ok, so it just looks good for the photo :). See, I even measure in cups nowadays, I’ve really Americanized!

Boil the potatoes until they are tender, and I mean really tender, a 25 to 30 minute boil. Remove the rosemary -at this point it’ll look really nasty and slightly mushy anyway, but that’s ok, we just needed its flavor- and drain the potatoes. I gave the potatoes a light mash at this point, which is the only physical labor I’ve actually put into this dish, and it was mainly to reduce the volume.

Because you see, I’m a terribly lazy cook, so I transferred everything to my food processor and it had to fit, hence the pre-mashing. I used the whisk that came with my food processor though, not the blades. But continue the recipe in whatever way you like. Add the cheese, salt, pepper, nutmeg, very hot milk and a little butter. Now mash, blitz, stir or whatever you feel like doing until you end up with precisely the consistency you were looking for.

Check the seasoning every now and then, nothing worse than under-seasoned (probably over-seasoned) mashed potatoes. I felt it needed more pepper and a little more of something. Zing, flavor? Wasn’t sure. When I’m not sure I add my beloved Badia onion salt, it’s an unwritten rule that when a dish needs something, it needs onion salt (on second thoughts, if it’s up to me I add onion salt to most dishes, so don’t take my word for it :)

Pulsate until everything is combined and transfer to serving dish or plate. The potatoes will (flavor wise) still be recognizable as mashed potatoes, they’re light and not too caloric, but the rosemary and cheese just give it that little extra boost.

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    1. 1

      Try using an avocado instead of the butter and cheese sometime……

      like the site btw!

      Henk on Oct 4, 2008 @ 6:37 pm Reply
    2. 2

      Avocado, never thought of that. Could give it a try sometime. Will it alter the flavor a lot?

      Kay on Oct 4, 2008 @ 6:39 pm Reply
    3. 3

      the idea popped up from one of those perishables cleanups
      and the impact on the flavour depends on the proportions, obviously…. it works brilliantly with raw andive (is that what it’s called in english? green leafy veg? (andijvie in nl)) in andijviestamp….

      … but I reckon avo doesn’t have that dominant a taste, but it does provide a great texture …. not to mention a healthy alternative to the butter…

      Henk on Oct 4, 2008 @ 10:49 pm Reply
    4. 4

      Henk, am definitely going to give it a shot. I love ‘stamppot van rauwe andijvie’.

      Now I have to say I use very little butter myself, so healthwise there’s no real need for it in my kitchen, but I’m sure it adds creaminess and fluffiness. Just curious how it’ll taste :)

      Kay on Oct 5, 2008 @ 8:29 am Reply
    5. 5

      let me now how you like it!

      Henk on Oct 5, 2008 @ 10:06 pm Reply

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