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Ingredients
US|METRIC
6 SERVINGS
- 4 qt. water
- 5 russet potatoes (medium size, peeled and cut into 1-inch pieces, about 1 1/2 pounds)
- 2 Tbsp. olive oil
- 2 Tbsp. rosemary (minced)
- 1/4 cup garlic (minced)
- 1/2 cup butter
- 1 cup heavy cream
- salt (to taste)
- black pepper (to taste)
- 3 Tbsp. chives (chopped)
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Directions
- Bring salted water to boil. Add potatoes. Gently boil, covered, for 15 to 20 minutes or until tender. Do not overcook or potatoes will be soggy.
- In a medium skillet pan, over low to medium heat, add olive oil, rosemary and garlic. Cook until garlic begins to slightly brown, approximately 3 to 5 minutes. Turn heat to low and add butter and cream. Heat until butter is melted and mixture is hot.
- When potatoes are done, strain, and add to large mixing bowl with 3/4 of cream mixture. Whip or mash until desired consistency. Check consistency and add remainder of cream mixture. Add salt and pepper to taste.
- Garnish with chives.
NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories500Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol105mg35% |
Sodium300mg13% |
Potassium830mg24% |
Protein5g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A25% |
Vitamin C25% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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