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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I recently bought a rosemary plant at our local farmer's market. What a great way to use it! Ingredients:
4 lbs yukon gold potatoes, peeled and quartered |
1 1/2 teaspoons salt, divided |
3/4 cup milk or 3/4 cup heavy whipping cream |
1/4 cup butter, cubed |
1/2 teaspoon fresh rosemary, minced |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a dutch oven; add 1 teaspoon salt. Cover with water. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2. Place potatoes in a large mixing bowl. Add the milk or cream, butter, rosemary, numeg, pepper and remaining salt. Beat until smooth.
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