If you have had enough of plain potatoes, try this Jenn Original Recipe using sour cream and rosemary to spruce up your spuds. You could certainly use low-fat or fat-free sour cream and milk, but the richer the ingredients, the richer your potatoes will taste. Fresh rosemary can be substituted for dried, but be sure it is finely chopped (use about 1 tbsp).
2 lb potatoes, any variety
1 cup sour cream
1/2 cup milk
1 tsp dried rosemary, crushed
1/4 tsp salt
Wash and scrub potatoes. Peel if desired and cut into 1-inch chunks. Place potatoes in a large stock pot and cover with water (the water line should be at least an inch above potatoes). Set over medium to medium-high heat and cover. Bring to a boil. Reduce heat and simmer 20-30 minutes, until potatoes are very tender.
Drain potatoes and return to pot. Add sour cream, milk, rosemary, and salt. Whip potatoes using an electric mixer on high speed for several minutes, until potatoes are very smooth and all ingredients are combined. Serve immediately.
