| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Instructions
- Make Classic Mash. Brown 4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley, and 1/2 teaspoon salt; add a pinch of sugar. Crumble blue cheese over the mash; drizzle with the browned butter.
- Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
- See all 50 easy mashed potato recipes
Reviews
This recipe has forever changed the way I think of leftover mashed potatoes. I followed the recipe to a T, adding some leftover mashed potatoes and went easy on the salt and rosemary since is used fresh. It was a great side for my rosemary rotisserie chicken!
*Warning*
MONEY AND IDENTITY THEFT
Scammers advertising fashion items here
are trying to steal your money and identity.
MONEY AND IDENTITY THEFT
Scammers advertising fashion items here
are trying to steal your money and identity.
DO NOT click on links to other web sites
as this may download a virus onto your
computer
Help me flag these “reviews”
KEEP YOUR MONEY AND IDENTITY SAFE
and have an awesome tasty Thanksgiving
i think that this recipe should have only 1 tablespoon of rosemary or 1 teaspoon. in my mind, this rosemary was too overpowering. Also too salty. but my family liked it.
For the past 3 years I’ve made a side to bring to my future in-laws for Thanksgiving & Christmas – I consider myself a creative but inexperienced cook and my contributions to the meals have been met with amusement and curiosity. This year I finally made a hit that everyone loved. This recipe is easy and so delicious. Everyone was impressed and everyone wanted the recipe.