Rosemary Mashed Potatoes

Rosemary Mashed Potatoes

Ingredients
8 large potatoes (about 4 pounds), peeled and quartered
  1-1/2 teaspoons salt, divided
  3/4 cup heavy whipping cream
  1/4 cup butter, cubed
  1/2 teaspoon minced fresh rosemary
  1/4 teaspoon ground nutmeg
  1/4 teaspoon pepper

Directions

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; beat until smooth. Yield: 12 servings.

Originally published as Rosemary Mashed Potatoes in Taste of Home February/March 2008, p3

I made these to go with our Sunday dinner. I kind of was laughing about it because who uses a recipe to make mashed potatoes? It was different. The rosemary/nutmeg combo was interesting. I think the nutmeg stood out more than the rosemary, maybe because I used dried rosemary. I will probably make this again sometime, but I think I still prefer basic mashed potatoes. I used an immersion blender to mash them, which was a bad idea. They ended up really sticky.