Dhanson: /* Preparation */

2014-04-23T23:12:41Z

Preparation

← Older revision		Revision as of 23:12, 23 April 2014
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	Place the potatoes in a 6-qt Dutch oven. Add water to cover and add 1 Tbsp salt. Bring to boiling; reduce heat. Simmer 18-20 minutes or until tender. Drain completely; return to the pot. Cover to keep warm.		Place the potatoes in a 6-qt Dutch oven. Add water to cover and add 1 Tbsp salt. Bring to boiling; reduce heat. Simmer 18-20 minutes or until tender. Drain completely; return to the pot. Cover to keep warm.

	In a small saucepan stir together the cream, butter, and chocolate over low heat until butter and chocolate just begin to melt. Add to the hot potatoes. Mash with a potato masher until desired consistency. Stir in the rosemary, sea salt and pepper.<ref>In our experience, only the suggested amount of salt and pepper was necessary. No additional amounts were necessary for a nice balance of flavor.</ref> ~~Top with additional butter and season to taste with additional salt and pepper.~~		In a small saucepan stir together the cream, butter, and chocolate over low heat until butter and chocolate just begin to melt. Add to the hot potatoes. Mash with a potato masher until desired consistency. Stir in the rosemary, sea salt and pepper. Top with additional butter and season to taste with additional salt and pepper.<ref>In our experience, only the suggested amount of salt and pepper was necessary. No additional amounts were necessary for a nice balance of flavor.</ref>

	<references />		<references />

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=20 min |Source=Better Home & Gardens, April 2014 (pg 136) |Yield=8-10 servings |Rating={{Very Good}} }} This is a rather unique spin..."

2014-04-23T23:12:15Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=20 min |Source=Better Home & Gardens, April 2014 (pg 136) |Yield=8-10 servings |Rating={{Very Good}} }} This is a rather unique spin..."

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{{RecipeSummary
|PrepTime=20 min
|CookTime=20 min
|Source=Better Home & Gardens, April 2014 (pg 136)
|Yield=8-10 servings
|Rating={{Very Good}}
}}
This is a rather unique spin on mashed potatoes. The white chocolate comes through as a suggestion of flavor as you're eating them. While mashing them the scent is quite prominent. While tasty and interesting, we typically prefer a more savory mashed potato recipe than this.

=== Ingredients ===
* 5 lbs Yukon gold potatoes, peeled and cut into large pieces
* 1 T salt
* 1 c whipping cream
* 1/4 c butter
* 2 oz white chocolate
* 1 T fresh, finely chopped rosemary
* 1 t sea salt
* 1/4 t fresh ground black pepper
* 2-3 T butter (optional)

=== Preparation ===
Place the potatoes in a 6-qt Dutch oven. Add water to cover and add 1 Tbsp salt. Bring to boiling; reduce heat. Simmer 18-20 minutes or until tender. Drain completely; return to the pot. Cover to keep warm.

In a small saucepan stir together the cream, butter, and chocolate over low heat until butter and chocolate just begin to melt. Add to the hot potatoes. Mash with a potato masher until desired consistency. Stir in the rosemary, sea salt and pepper.<ref>In our experience, only the suggested amount of salt and pepper was necessary. No additional amounts were necessary for a nice balance of flavor.</ref> Top with additional butter and season to taste with additional salt and pepper.

<references />

[[Category:Side Dish]]
[[Category:Potatoes]]

White Chocolate Mashed Potatoes - Revision history

Dhanson: /* Preparation */

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=20 min |Source=Better Home & Gardens, April 2014 (pg 136) |Yield=8-10 servings |Rating={{Very Good}} }} This is a rather unique spin..."