Imagine transforming the humble mashed potato from a basic side dish into a culinary masterpiece that will have your dinner guests begging for seconds. Our Rosemary and Mustard Mashed Potatoes are not just a recipe—they're a flavor revolution that combines the earthy warmth of fresh rosemary with the tangy kick of Dijon mustard, creating a side dish so irresistible, it might just steal the spotlight from your main course!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/4 cup milk
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh rosemary, chopped
- Salt to taste
- Pepper to taste
Instructions
- Place the peeled and cubed potatoes in a large pot and cover completely with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the potatoes to a rolling boil over high heat, then reduce to medium-high and cook for approximately 15-18 minutes, or until the potatoes are tender when pierced with a fork.
- While potatoes are cooking, finely chop the fresh rosemary leaves, ensuring they are uniform in size to distribute flavor evenly.
- Once potatoes are fully cooked, drain them thoroughly in a colander, allowing excess water to steam off for 1-2 minutes.
- Return the drained potatoes to the warm pot and begin mashing using a potato masher or hand mixer on low speed.
- Gradually add warm milk while continuing to mash, creating a smooth and creamy consistency.
- Incorporate the Dijon mustard, stirring thoroughly to ensure even distribution throughout the potatoes.
- Fold in the chopped fresh rosemary, mixing gently to preserve the herb's delicate flavor and aroma.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Transfer to a serving dish, garnish with a small sprig of fresh rosemary, and serve hot.
Tips
- Choose the right potato: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Salt your boiling water generously - this is your first chance to season the potatoes from the inside out.
- Always start with cold water when boiling potatoes to ensure even cooking.
- Warm your milk before adding it to the potatoes to prevent cooling down the dish and maintain a smooth consistency.
- Don't overmix when adding mustard and rosemary - fold gently to preserve the herbs' delicate flavor and prevent gluey potatoes.
- For extra richness, consider replacing some milk with butter or cream.
- Taste and adjust seasoning at the end - the magic is in the final salt and pepper balance.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 4g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
