Best Rosemary Pine Nut Mashed Potatoes Recipes

ROSEMARY & PINE NUT MASHED POTATOES

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.

JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES

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.

ROSEMARY MASHED POTATOES

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.)

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

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

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 GARLIC MASHED POTATOES

Steps:

• Prepare Roasted Garlic.
• Place potato pieces in medium saucepan; add water to cover and 1 teaspoon salt.
• Bring to a boil.
• Reduce heat; simmer, uncovered, 12 to 15 minutes or until potatoes are tender.
• Drain potatoes; set aside.
• Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often.
• Mash potatoes with potato masher until smooth.
• Add roasted garlic and milk mixture; beat with electric mixer until smooth.
• Beat in remaining 1/2 teaspoon salt and pepper.
• Serve hot.
• Roasted Garlic: Cut off top third of 1 large garlic head to expose cloves; discard top.
• Place head of garlic, trimmed end up, on 10-inch square of foil.
• Rub garlic generously with olive oil and sprinkle with salt.
• Gather foil ends together and close tightly.
• Roast in preheated 350 degree oven 45 minutes or until cloves are golden and soft.
• When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.