Rosemary-Infused Whipped Potatoes
Prep time:10 min
Total time:25 min
4 lb Russet potatoes, peeled and cut into equal chunks
1 1/4 cups Longo’s Organic 2% Milk
1/4 cup Longo’s Salted Butter
2 large sprigs fresh Longo’s Rosemary, roughly chopped
2 cloves garlic, roughly chopped
1 tsp salt
1/2 tsp pepper
- •Boil potatoes in large pot of salted water for 15 minutes or until fork-tender. Drain well. Mash with a potato masher or pass through a ricer.
- •Meanwhile, heat milk, butter, rosemary and garlic in saucepan set over medium-low heat for 15 minutes or until steaming and fragrant. Strain milk into a glass measure.
- •Whip potatoes, salt and pepper in a mixer fitted with a whip (or using a hand mixer), gradually pouring in rosemary-infused milk until fluffy. Arrange in serving bowl.
- •To keep potatoes warm, transfer to a heat-proof bowl. Cover and set inside a Dutch oven. Add enough hot water to come halfway up the side of the potato bowl. Simmer gently, on the lowest heat setting, for up to 2 hours. Transfer to a serving dish just before serving.
A dash of advice
Cutting potatoes in equally sized pieces will help them cook evenly for great results in these recipes.
Per serving: 140 calories
- Protein 3g
- Fibre 2g
- Fat 5g
- Sugar 2g
- Carbs 22g
- Sodium 490mg