Prep time 10 min cook time 15 min
Rich in butter and cream, this mashed potatoes recipe is only for special occasions. An aromatic rosemary and walnut sauce, gives this family favorite an added layer of festive flavor.
The single most important ingredient is the type of potatoes you use.
Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Howevere I prefer Yukon Gold potatoes. They are creamy and buttery and are by far the better choice.
Mashed Potatoes With Rosemary Walnut Sauce
by
Derek Farwagi
Equipment
- Food processor
Ingredients
- 6 Yukon Gold potatoes, peeled and cut lengthwise then into quarters
- ½ cup heavy cream
- 3 tbsp butter
- ¾ cup fresh rosemary leaves ( stems removed)
- ¼ cup walnuts ( or pecans)
- ¼ cup olive oil
- salt to taste
Instructions
- Boil the potatoes till soft enough to mash ( 15-20 minutes).
- While the potatoes are boiling, blend the rosemary, walnuts and olive oil in a processor. Salt to taste and set aside.
- Once the potatoes are cooked, strain and mash them. I prefer to use a masher - it retains the potatoe's natural texture.
- Add the butter and blend with potatoes.
- Add a litle cream. Depend on the consistency you like, add more cream.
- Blend in the rosemary sauce with a fork keeping 3 tablespoons aside for decoration.
- Salt to taste.
- Transfer mashed potatoes to serving dish.
- Decorate top with dollops of the remaining sauce and with a small fork, slowly spread the sauce in circles.
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