Gluten-free Bouillon & Seasoning
Rosemary Mashed Potatoes

Recipes: Creamy Rosemary Mashed Potatoes by Tess Masters (Serves: 4-6)

Thanks to: Tess Masters, The Blender Girl

A perfect side dish, these Rosemary Mashed Potatoes can make just about anyone happy with a blend of potatoes, cashews, pepper and Massel Vegetable or Chicken-style broths.

Photo Credit: Trent Lanz

Rosemary Mashed Potatoes

The Recipe

Ingredients

Method

  1. Place the chopped potatoes in a large saucepan, cover with water, and bring to a boil. Reduce the heat to medium-high, and simmer for 8 to 10 minutes until tender. Drain well.
  2. In a skillet over medium heat, warm the grape seed oil, and sauté the garlic and onion for 5 to 10 minutes until soft and translucent and just starting to brown. Allow the mixture to cool for 5 minutes.
  3. Pour the broth, cashews, rosemary, seasoning powder, and pepper into your blender, add the cooked onion and garlic mixture, and blast on high for 30 to 60 seconds, until smooth and creamy.
  4. Transfer the drained potatoes into the bowl of your stand mixer, and begin whipping with the paddle attachment. Gradually pour in the blended mixture, and process for 10 to 20 seconds until the potatoes are light and fluffy. (You could also mash the potatoes by hand with a potato masher or ricer.)
  5. Season to taste, and serve.
Summary
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Recipe Name
Creamy Rosemary Mashed Potatoes
Published On
Preparation Time
Cook Time
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