patrick’s rosemary smashed potatoes

tah dah! my rosemary smashed potatoes!
T
his special recipe is dedicated to my niece Laura ~
her naturally beautiful spirit reminds me that I love her
“a bushel and a peck” more than my never-ending love of potatoes!

~      ~

Mom’s mom “Nanny” used to make her well-known “lumpy mashed potatoes” for special holidays, which were Roger’s favorite time of year. Why? well, on fancy occasions, like Thanksgiving, Roger would perform his signature “choking napkin-in-the-mouth trick,” which usually resulted in Nanny tabbing out, saying “oh, stop it!”

When it comes time to make your own mashed potatoes, I offer-up my home-grown recipe, compliments of freshly-claimed rosemary. After making and tasting these potatoes, you might get all “choked-up” yourself.

In a good way.

i. ingredients

6 | medium-to-large russet, yukon gold or red potatoes
a dash or 2 | gray sea salt
a hearty splash | evoo
38 twists | freshly milled medium/course pepper
6-8 | 6″ long fresh rosemary sprigs (leave rosemary on the stems)
1/2 stick | salted falfurrias brand butter (per Nanny)
1 cup | sour cream
2-3 handfuls | shredded cheddar and or mozzarella cheese (even better if mixed)
to taste | lawry’s brand black pepper seasoned salt

meet the cast of ingredients for my rosemary smashed potatoesii. what to do

1. Chunk-cut the potatoes 1″ square and place them in an large, empty stock pot. Leave the potato skins on; they add texture and more Vitamin C vs. peeled.

2. Fill the pot and add the salt, evoo, fresh pepper and the rosemary sprigs. Bring to a boil and stir periodically for about 15-20 minutes, or until tender (when you can easily separate the chunks with your wooden spoon).

3. Drain (do not rinse) the potatoes in a strainer but leave the “loose” rosemary and pepper, clinging to the potatoes. Remove/toss the rosemary twigs, reserving any rosemary leaves for the potato mixture.

4. Return the warm potato mixture to the stock pot and fold-in the butter, sour cream and cheddar cheese. Stir with a wooden stick, leaving the potatoes somewhat lumpy. Make sure the cheese is melted (reheat a bit if you have to).

5.  Serve potatoes on your serving plate (platter) and top with a dash of freshly ground pepper or Lawry’s brand black pepper seasoned salt. Maybe even more butter. Go on, it’s the Kiker way.

Foodie Tip ~

  If your rosemary is stubborn and won’t fall from the stem during cooking, make sure and clip the green leaves into the potatoes before discarding the stems. These are, after all, *rosemary* smashed potatoes!
  These potatoes are best experienced fresh. You *can* store them in the fridge, but you’ll need to reheat them on stove top or microwave.

Fun Fact ~

  What the heck’s “A bushel and a peck?” Mom’s mom “Nanny” used to say she loved us a “bushel and a peck.” I never really knew the true meaning of the saying until I researched it for this recipe post. Now I get it! “A bushel and a peck” was a song sung by Doris Day. See it here and read the lyrics below.

a picture of my niece laura in an appropriately themed picture frame
Doris Day’s “A Bushel And A Peck” Lyrics

I love you a bushel and a peck
A bushel and a peck and a hug around the neck
A hug around the neck and a barrel and a heap
A barrel and a heap and I’m talkin’ in my sleep
About you, about you
‘Cause I love you a bushel and a peck
You bet your purdy neck I do

A doodle-oodle-ooh-doo
A-doodle-oodle-oodle-ooh-doo

I love you a bushel and a peck
A bushel and a peck though you make my heart a wreck
Make my heart a wreck and you make my life a mess
Make my life a mess, yes a mess of happiness
About you, about you
‘Cause I love you a bushel and a peck
You bet your purdy neck I do

A doodle-oodle-ooh-doo
A-doodle-oodle-oodle-ooh-doo

I love you a bushel and a peck
A bushel and a peck and it beats me all to heck
It beats me all to heck, how I’ll ever tend the farm
Ever tend the farm when I wanna keep my arm
About you, about you
‘Cause I love you a bushel and a peck
You bet your purdy neck I do

A doodle-oodle-ooh-doo
A-doodle-oodle-oodle-ooh-doo
A-doodle-oodle-oodle-ooh-doo
A-doodle-oodle-ooh-doo-doo
~      ~


4 Comments on “patrick’s rosemary smashed potatoes”

  1. jeanie lawson says:

    Rosemary leaves can be easily removed from their stems by running your thumb and forfinger backwards along the stem.

    Like

  2. Thanks for that tip! What a corner-cutter I am. (“corner cutter is a fancy term for lazy).

    Like

  3. Totally stealing this for one of our Thanksgiving sides!!! If this was the dish you made for our Thanksgiving pot luck, it was really yummy!

    Like

    • It *was* the side dish for our pot luck at work! It’s even tastier when it’s served fresh (creamier).

      Have fun with it!

      PS ~ If you need any fresh rosemary, let me know ~ I have three giant r-plants. Fresh is best.

      Like


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