Rosemary Duchess Potatoes- An Exquisite Side!

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What would we do without potatoes? It’s hard to fathom isn’t it? They make the perfect satisfying side dish for any meal. Mashed potatoes with butter, cream, egg, and now with an added savory rosemary infusion! These Rosemary Duchess Potatoes are the perfect side for your Filet Mignon or Norma’s Pork Tenderloin!

When making mashed potatoes, I always use an electric mixer. It takes ordinary mashed potatoes to the next level! Ok, I know they are “whipped potatoes”. Whipping potatoes, instead of mashing, you get a much lighter texture that you control by the amount of liquid and air added into them. That is what makes these Rosemary Duchess Potatoes rich and creamy, and oh so good!

Instead of piping these into cute little swirls that would hardly satisfy a healthy appetite, I just scooped them into a baking dish so they can served as a big spoonful! I hope you love them as much as we do!!

Ingredients

makes 4 servings

  1. 4 medium white or yellow flesh potatoes
  2. ⅓ cup light cream
  3. ¼ cup butter
  4. ¼ teaspoon dried rosemary
  5. ½ teaspoon salt
  6. ½ teaspoon pepper

Directions:

peel and dice potatoes boil until they are tender to pierce with a fork
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  • peel and dice potatoes boil until they are tender to pierce with a fork
in a small bowl, blend egg, with cream and add in rosemary, salt, and pepperboil potatoes until they are tender enough to pierce a fork through them
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  • preheat oven to 425℉
  • boil potatoes until they are tender enough to pierce a fork through them
in a small bowl, blend egg, with cream and add in rosemary, salt, and pepper
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  • in a small bowl, blend egg, with cream and add in rosemary, salt, and pepper
when potatoes are cooked , drain out water and place into a mixing bowl and add in the egg-cream with an electric mixer, blend on medium speed until potatoes are light and fluffy
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  • when potatoes are cooked , drain out water and place into a mixing bowl and add in the egg-cream mixture
  • with an electric mixer, blend on medium speed until potatoes are light and fluffy
scoop potatoes into a baking dish and bake for 20 minutes or until the potatoes begin to brown slightly
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  • scoop potatoes into a baking dish and bake for 20 minutes or until the potatoes begin to brown slightly

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