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Ricetta Olive Oil and Rosemary Mashed Potatoes

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Cost per serving $0.09 vedi dettagli
  • 1 thick sprig fresh rosemary
  • 2 quarts salted water
  • 2 pounds (6 to 8) russet or Yukon Gold potatoes
  • ¼ cup skim or whole milk
  • 3 Tbsp olive-y and peppery olive oil
  • Coarse sea salt
  • Freshly ground black pepper


  1. Add the rosemary sprig to the salted water in a large pot, and bring it to a boil while you peel and quarter the potatoes.
  2. Put the potato pieces into the boiling water, making sure they are covered with water. Bring potatoes back to a boil, and cook until soft, about 15 minutes.
  3. Heat the milk in a small saucepan, or microwave for 30 seconds. When the potatoes are cooked through, turn off the heat and drain them.
  4. Discard the rosemary.
  5. Return the potatoes to the dry-but-still-hot pot. Using a potato masher, mash the potatoes to a paste.
  6. Add the olive oil and milk, beating with a wooden spoon as you do so. Taste, and add salt and pepper.
  7. Serve hot. (Serves four to six.)


Nutrition Facts

Amount Per Serving %DV
Serving Size 489g
Recipe makes 4 servings
Calories 8  
Calories from Fat 1 13%
Total Fat 0.14g 0%
Saturated Fat 0.07g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 26mg 1%
Potassium 32mg 1%
Total Carbs 1.29g 0%
Dietary Fiber 0.4g 1%
Sugars 0.78g 1%
Protein 0.56g 1%
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