Buttered Rosemary Potatoes
Okay…So this simple recipe is one of my go-to staples. These potatoes go with just about anything and they’re rich, creamy, and did I mention simple?
I buy the honey gold potatoes in the produce section of the grocery store for this recipe. The ones that are only an inch or 2 in diameter when you cut them in half. I find these are deliciously buttery and cook pretty fast, but you can use any potato you’d like!
I like to use a whole stick ( ½ cup) of salted butter and about ½ cup of heavy cream to this recipe.
Finally, my key ingredient? Freshly chopped rosemary leaves. They really add an amazing herbaceous flavor and aroma to the potatoes, but not too strong or heavy. This makes for a great classic starchy side with a twist!
Yields– About 6-8 servings.
Prep time- 10 minutes.
Total time– About 45 minutes.
Honey gold potatoes| About 3 Lbs.
Salted butter| 1 stick ( ½ cup)
Heavy cream| ½ cup
Fresh rosemary| 1 heaping tbsp.
Salt and pepper| to taste.
1. After washing, cut your potatoes in quarters or until they are about ¾ inch squares leaving the skin on.
2. Add your potatoes to a pot and pour in enough water to cover them completely. Add a tablespoon of salt, boiling until a fork pierces through a piece of potato with ease, like a hot knife cutting through butter. (About 20-30 minutes)
3. Once your potatoes are done boiling, strain all of the water and add them back to the pot. Place the stick of butter on top of the cooked potatoes and put the lid on. The butter should be melted completely in about 5 minutes.
4. Pluck the leaves of your fresh rosemary, discarding the stems, and finely chop until you reach a heaping tablespoon.
5. Add the cream and rosemary to your potatoes using a large spoon to mash and mix until well combined.
6. Salt and pepper to taste.
7. Serve with your favorite meat and veggie. Voilà!
•You may add more or less of the cream or rosemary to your liking. I just find that this specific recipe works great for my family.😄