This recipe dates back to MissCookbook.com in 2008. Over the years of multiple hosting sites, redesigns, etc., it was lost and forgotten. As I was searching through old files, I found it! I'm going to present it as it was on the website in 2008! I was a little heavy-handed with the graphics and there were no photos. It's still a great recipe and I'm still making it often.
Click here to go to the updated recipe!
Look below at a screenshot of my 2008 website - no photos, only some chili pepper graphics! And there are no peppers in this recipe...
This recipe dates back to MissCookbook.com in 2008. Over the years of multiple hosting sites, redesigns, etc., it was lost and forgotten. As I was searching through old files today, I found it. See below for how it appeared on the website in 2008! I was a little heavy-handed with the graphics and there were no photos. It's still a great recipe and I'll be making often.
Ingredients - Makes 6 servings.
4 tablespoon butter, melted
1/4 cup fresh rosemary, chopped fine
1/2 cup milk, warmed slightly
1 teaspoon salt
1/2 teaspoon black pepper
2 Lb red potatoes, skins on, quartered
Steps
4 tablespoon butter, melted
1/4 cup fresh rosemary, chopped fine
1/2 cup milk, warmed slightly
1 teaspoon salt
1/2 teaspoon black pepper
2 Lb red potatoes, skins on, quartered
Steps
- Boil the potatoes, skins on in salted water until done. Drain well and place in a mixing bowl.
- Pour warmed milk over potatoes and mash with a potato masher or a large fork.
- Put the salt, pepper, butter, and rosemary in a small frying pan or saucepan and stir until butter melts and rosemary is tender.
- Stir the butter mixture into the potatoes and mix all with an electric mixer.
- Serve while warm.