Rosemary Potatoes

Teresa Ambra

Rosemary Potatoes are delightful! This delicious potato dish is perfect for the holidays or for family or company dinners. Quick, easy and delicious with the wonderful fragrance of rosemary. If you need an easy side dish to make up for dinner, this is it! Gluten free.

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Prep Time 15

Cook Time 20

Total Time 35

Course Veggie Side Dish

Cuisine American

Servings

Calories 178 kcal

Equipment

1 large stock pot with lid
1 colander
1 wooden spoon
1 potato masher
measuring cups
measuring spoons
1 sharp knife to cut potatoes in smaller pieces before boiling
1 vegetable peeler

Ingredients

3 1/2 lbs. Idaho yellow potatoes or Yukon gold potatoes
1/3-1/2 cup chicken broth
1 tsp. crushed rosemary see note below
1 tsp. sea salt
3/4 tsp. ground black pepper
1 tsp. dried parsley
1/2 to 2/3 cup half-and-half cream

Instructions

Boil potatoes until tender.
Drain and mash with a potato masher.
Add broth and seasonings and stir to combine.
Add enough half-and-half to make of a creamy consistency.

Notes

NOTE: While I used 1 teaspoon rosemary, if you’re not used to the strong taste of rosemary, you may want to start with ½ teaspoon at first. Add more to taste.

NOTE: This is also good using half water/half chicken stock to boil the potatoes in. You can also add chicken bouillon cubes to provide a richer taste.

Nutrition

Calories: 178kcalCarbohydrates: 36gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 299mgPotassium: 886mgFiber: 5gSugar: 2gVitamin A: 91IUVitamin C: 40mgCalcium: 57mgIron: 2mg

Keyword casserole, gluten free, potatoes, side dish

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