Mashed Potato Roses Recipes

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CHEF JOHN'S POTATO ROSES

Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h

Yield 12

Number Of Ingredients 7



Chef John's Potato Roses image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
  • Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
  • Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
  • Loosen edges of potato roses with a fork and lift out of pan to serving dish.

Nutrition Facts : Calories 157 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 439.7 mg, Sugar 0.1 g

3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
⅓ cup melted butter, or as needed, divided
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmigiano-Reggiano cheese

JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES

Provided by Guy Fieri

Categories     side-dish

Time 50m

Yield about 8 to 10 servings

Number Of Ingredients 8



Johnny Garlic's Famous Garlic and Rosemary Mashed Potatoes image

Steps:

  • Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
  • Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
  • Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
2 tablespoons olive oil
4 tablespoons garlic, minced
2 teaspoons freshly minced rosemary leaves
1/2 cup skim milk
2 teaspoons salt
1 teaspoons white pepper
1/4 cup chives

ROSEMARY MASHED POTATOES

Provided by Food Network

Categories     side-dish

Time 22m

Yield 2 servings

Number Of Ingredients 6



Rosemary Mashed Potatoes image

Steps:

  • Begin by peeling and dicing the potatoes, then reserve them in cold water. Transfer the water and potatoes into a medium sized pot. Cook over high heat and bring to a boil, lower the heat and cook for an additional 8 to 10 minutes. When they are fork tender, transfer the potatoes to a strainer and drain. Return potatoes to pot. In a small pan, heat the butter, cream and garlic. Add the butter/cream mixture to the potatoes and mash with wooden spoon or masher. Be careful not to over whip. Finally add the rosemary, salt, and freshly ground black pepper, to taste.

4 Yukon gold potatoes
3 tablespoons whole butter
3 tablespoons cream
1 teaspoon garlic, chopped
2 sprigs of rosemary, stemmed and chopped
Salt and freshly ground black pepper

ROSEMARY MASHED POTATOES

"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7



Rosemary Mashed Potatoes image

Steps:

  • Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.

Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 342mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

8 large potatoes (about 4 pounds), peeled and quartered
1-1/2 teaspoons salt, divided
3/4 cup heavy whipping cream
1/4 cup butter, cubed
1/2 teaspoon minced fresh rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

GARLIC MASHED POTATOES FROM THE STINKING ROSE

Make and share this Garlic Mashed Potatoes from the Stinking Rose recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10



Garlic Mashed Potatoes from the Stinking Rose image

Steps:

  • Preheat oven to 400ºF.
  • Mix garlic and oil in large baking dish.
  • Bake until garlic is tender, about 30 minutes.
  • Cool.
  • Press garlic between fingertips to release cloves.
  • Puree garlic in processor.
  • Cook potatoes in large pot of boiling salted water until just tender.
  • Drain.
  • Return potatoes to pot.
  • Mash with potato masher.
  • Add milk and butter and continue mashing until well blended.
  • Mix in garlic puree and all remaining ingredients.
  • Season to taste with salt and pepper.
  • Transfer potatoes to 6-cup baking dish.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing).
  • Bake potatoes until heated through, about 20 minutes.
  • Spoon onto plates and serve.

Nutrition Facts : Calories 369.5, Fat 21.9, SaturatedFat 9.1, Cholesterol 35.5, Sodium 174.7, Carbohydrate 35.7, Fiber 2.6, Sugar 1.5, Protein 10.1

5 heads garlic, unpeeled, separated
1/4 cup olive oil
18 ounces yukon gold potatoes, unpeeled, 1-inch pieces
6 tablespoons milk
2 tablespoons butter
3/4 cup mozzarella cheese, grated
1/2 cup sour cream
1/4 cup smoked mozzarella cheese, grated
2 tablespoons Italian parsley, chopped
1/8 teaspoon ground nutmeg

ROSEMARY MASHED POTATOES

Make and share this Rosemary Mashed Potatoes recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 4



Rosemary Mashed Potatoes image

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
  • Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).

4 1/2 lbs russet potatoes, peeled, cut into 2-inch pieces (about 5 large)
1 1/2 cups half-and-half
2 teaspoons fresh rosemary, finely chopped
1/2 cup unsalted butter, room temperature (1 stick)

POTATO ROSES RECIPE BY TASTY

Here's what you need: yukon gold potatoes, olive oil, garlic powder, dried thyme, dried rosemary, black pepper, salt, center cut bacon, fresh thyme, grated parmesan cheese

Provided by Pierce Abernathy

Categories     Sides

Yield 6 servings

Number Of Ingredients 10



Potato Roses Recipe by Tasty image

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
  • Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
  • On a cutting board, lay out two pieces of bacon overlapping each other vertically.
  • Line the bacon with the sliced potatoes, making sure each potato is overlapping.
  • Starting at one end, gently roll up the bacon, creating a potato rose.
  • Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
  • Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
  • Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
  • Enjoy!

Nutrition Facts : Calories 495 calories, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 0 grams

4 yukon gold potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
1 teaspoon salt
12 strips center cut bacon
fresh thyme, to serve
grated parmesan cheese, to serve

MASHED POTATOES (THE YELLOW ROSE)

Provided by Bryan Miller

Categories     side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 4



Mashed Potatoes (The Yellow Rose) image

Steps:

  • Boil the potatoes until they are very well cooked, nearly falling apart, about 30 minutes.
  • Drain potatoes thoroughly. In a large bowl mash the potatoes well with a hand masher. Add butter and mash more; add milk slowly while mashing until desired consistency is reached (some potatoes absorb more liquid than others). Season to taste and serve.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 485 milligrams, Sugar 2 grams, TransFat 0 grams

7 medium size Idaho potatoes, peeled and quartered
1 stick sweet butter
1/4 cup milk
Salt and pepper to taste

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