Rosemary-Roasted Mashed Potatoes
Roasting the potatoes for these mashers mimics a grilled quality. If the appetizer course goes long, just stir in a little hot water to revive the creamy texture; the seasonings will remain just as robust.
How to Make It
Step 1
Preheat oven to 425°.
Step 2
Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425° for 30 minutes or until tender.
Step 3
Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately.
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steponme's Review
So flavorful and easy. Subbed nonfat greek yogurt for the sour cream (cut fat/cal. even more).
Anita1981's Review
Really great recipe: made this for an office pot luck and everyone loved them. Am definitely making them for thanksgiving this year!
MomBon58's Review
Yum! An interesting way to make mashed potatoes...My husband loved them, and for once did not need a gravy to make mashed potatoes worthwhile.
Caroline333's Review
Awesome potatoes! Substituted crème fraiche instead of LF sour cream as it was a birthday celebration. Would definitely make these again. Yummy.
foodieforpeace's Review
The inspiration for trying this recipe is having some lowfat sour cream that needed to be used. It did not take much longer than boiling. Did not peel the potatoes. I used my hand mixer to whip the potatoes but left them with some texture and they did not get gluey. Served with CL Easy Baked Fish Fillets and steamed broccoli. One big YUM! We'll repeat this one!
LanaLinda's Review
I couldn't believe that no one put down a review for this recipe! I made it this summer for a family BBQ & it was amazing. I made it exactly
as written, it was wonderful. I served it with a Hoisin and bourbon glazed pork tenderloin with a three fruit salsa. yummo
ktleyed's Review