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+ servings

Mashed Potatoes With Rosemary Walnut Sauce

by

Derek Farwagi

No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories

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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Keyword mash potatoes, mediterranean, Side Dish