Rosemary Mashed Potatoes

A recipe for mashed potatoes probably sounds quite ludicrous, but I think there is quite a skill in achieving good, if not perfect mash. During the winter months my children love to eat mashed potato....nothing wrong with that, but with thought and imagination this dish can also be a perfect dinner party addition - tasty, easily adjusted quantities and can be prepared in advance.

Category:  Vegetarian Accompaniments  - 


For 3 people


  • 0.5 kg potatoes
  • 25 g butter
  • fresh rosemary
  • 30 ml warm milk
  • and pepper

Rosemary Mashed Potatoes Directions

  1. 1. Wash, peel and then re-wash the potatoes. Cut into even sizes then either cook in a steamer or lightly salted water (I find the microwave oftern cooks this quantity of potato unevenly).
  2. 2. Drain then cover and return to a low heat to dry out the potatoes.
  3. 3. Mash with a potato masher or better still use a mouli-sieve for really smooth mash.
  4. 4. Return the potatoes to a clean pan. Add the butter and rosemary. Mix with a wooden spoon. Gradually add the warm milk, stirring continuously until smooth and creamy.
  5. 5. Season amd serve warm.

  6. It is difficult to be really exact on portion sizes with potatoes - it depends how hungry you are and with what else you are serving. As a rough guide: 1/2 kg 'old' potatoes give about 3 servings and 1/2 kg 'new'potatoes give about 4 servings.
  8. Vary the flavour by using a variety of chopped fresh herbs, replace the butter with olive oil or better still, truffle infused oil.