Make Ahead

Rosemary Mashed Potatoes

January 26, 2017
Photo by Kylie Thompson
Author Notes

[email protected]'s "Dining with Dysphagia: A Cookbook" is a collection of recipes for people with dypshagia – a disorder that impacts chewing and swallowing.

View all recipes here: https://speech.steinhardt.nyu.edu/dysphagia-cookbook/
Source: https://speech.steinhardt.nyu.edu/ —Kylie Thompson

  • Serves 12
Ingredients
  • 8 large potatoes (approximately 4 pounds)
  • 1 1/2 teaspoons salt, divided
  • 3/4 cup heavy whipping cream
  • 3/4 cup butter
  • 1/2 teaspoon fresh rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
In This Recipe
Directions
  1. Prepare ingredients: Wash, peel, and quarter the potatoes. Mince the rosemary leaves. Cube the butter and set aside to bring it down to room temperature.
  2. Place potatoes in a large pot and cover with water. Add 1 teaspoon of salt and bring to a boil.
  3. Reduce heat. Cover and simmer the potatoes for 15-20 minutes until fork-tender. Drain.
  4. Place potatoes in a large bowl. Add cream, butter, rosemary, nutmeg, pepper, and remaining salt. Use an electric mixer to beat until smooth and creamy.
  5. Divide the potatoes between bowls and serve with additional butter and a few sprigs of rosemary if desired.

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