Rosemary Roasted Mashed Potatoes 5/02

[Norma]

I made these for dinner tonight to have with salmon. It sounded very good, and they were good. If I were to make them again, however, I would not use rosemary. I would probably try oregano. The rosemary just didn't do anything for us. I like the idea of roasting the potatoes before mashing them though
. :)

[Angela]

These were very intriguing to me. I too thought it was neat to roast the potatoes first. I also read Nirak's post about having problems with them. This makes me want to try them even more since two comments were opposite. I'm hoping to make these and the cover recipe on Sunday.

[WeekendCook]

I plan to make these tonight. Did you peel the potatoes first, or just leave them unpeeled?

[Norma]

I don't believe it said to peel them. I left them unpeeled. Good luck!

[WeekendCook]

Thanks Norma! No, the recipe does not say to peel them. I'll try it unpeeled as you did.

[RobinC]

I made these last night with a chicken dish. These are great, and so easy to make. I did peel the potatoes before baking them. I will definitely be making these again. :cool:

[Angela]

I made these last night and they are great! I used red skin potatoes and did not peel them. The potatoes were not tender at the end of 30 mins. in the oven, so I nuked them for about 6 mins. I did note on my recipe to use a bit more rosemary and/or other spice, the rosemary taste wasn't very strong.

[lisas3575]

I used regular baking spuds, peeled, and lots of rosemary that I crushed with my mortar and pestle (first time to use that!! :) ) I will be making these often. I used milk instead of water, and could have used a bit more. Too late I noticed they were a bit on the stiff side for my taste. I loved how hearty and lumpy they were. I'd give these a 9/10.

[Peggy]

Originally posted by lisas3575
I used regular baking spuds, peeled, and lots of rosemary...

DITTO!! I used fresh rosemary from the garden. Thought these were very good. I did have a little trouble getting the potatoes mashed at first because the edges were roasted, but I finally got them to a consistency that I liked. Good workout with the masher!!:p

Peggy

[ashleenicole]

I too thought these were very good. I think they needed to be roasted for longer than 30 minutes, as I found hard pieces throughout which was somewhat disappointing. Next time I'll roast a little longer. Excellent flavor!

[lisas3575]

Originally posted by ashleenicole
I too thought these were very good. I think they needed to be roasted for longer than 30 minutes, as I found hard pieces throughout which was somewhat disappointing. Next time I'll roast a little longer. Excellent flavor!

Mine needed to go a little longer too. I think my chunks were bigger than 1" :o

[Nirak]

I did 1" chunks or smaller and I think that was my problem -- I had nice toasted edges and that made it nearly impossible to mash with a hand masher. Also, I know I kept them in the oven for at least 45 minutes to get them fork-tender, but then the outsides were that much more crispy. As a result I had way too much liquid that didn't get absorbed and lots of lumps. Next time I will use larger pieces of potatoes and probably nuke them first and then finish in the oven. I still like the idea of this recipe.

[lisas3575]

What if the oven temp was lower and they cooked for longer? Would that help them cook more evenly without getting too crispy on the outside?

[greysangel]

YUMMMMMMMMMMMMMMMMM!

I made these last night roasting them in a jelly pan which made them nice and roasted. I pulsed with a handheld blender and this was so heavenly!!! I only subbed chicken broth for the water.

I served these with stuffed chicken breasts with sun dried tomatoes and goat cheese and fresh corn on the cob.

Two thumbs up! So much flavor.

JeAnne

[Kismet]

I made these last night to go along with the Flank Steak with Cilantro Almond Pesto and steamed broccoli. The potatoes were fabulous! The roasting gave them such intense flavor. DH never seems to rate anything higher than an 8, and he gave these a "probationary" 10. (He said that nothing can get a 10 the first time you make it!) :D The whole meal was just wonderful!

[Curleytop]

i have rosemary growing all over the front yard, BUT DH does not like the taste of it in anything. I too use either oregano or Italian seasoning instead!

[funnybone]

I made these last night and really enjoyed them. I used rosemary, but I also added a bit of garlic powder to the potatoes before roasting. I used Yukon Gold potatoes, and 30 minutes worked for me. I would make them again, but I would try them with a mixture of herbs too.

This recipe reminded of the insides of a "twice baked potato".

[lhall]

I made these last week. DH said they were hearter than regular mashed potatoes and he and I liked them. DD1 wouldn't eat them because they had 'green stuff' in them, but DD2 (17M)shoved them her mouth by the fistful!

Silly me planned two things that need the oven at different temps again! I was home because DD2 wast sent home for biting (TG that's stoppped) so I went ahead and made them early. I added some milk and reheated them in the microwave.

Other than using a lot of dishes I like them.

Leigh

[Terrytx]

We liked these too. Very different twist on mashed potatoes. The DD will not eat the skin on a baked potato, but had no problem in gobbling these down in record time.