Dutchess Potatoes

Dutchess Potatoes
Serves 4
A delicious side dish to accompany Grilled Pork Chops and Asparagus and Fennel Orzo.
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  1. 2 pounds potatoes
  2. 1 stick butter
  3. 1 cup cream or milk
  4. 1 teaspoon salt
  5. 1/8 teaspoon fresh ground black pepper
  6. 2 teaspoons chopped rosemary
  7. 4 large cloves garlic minced fine
  1. Peel and gently boil potatoes until soft. While potatoes are cooking heat the butter in a small saucepan and add the black pepper garlic and rosemary. Stir for 30 seconds and slowly add your cream or milk and bring to a simmer. Drain potatoes and process with either a food mill or ricer. Fold in cream mixture.
Salt Lake Culinary Center https://www.saltlakeculinarycenter.com/

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