I would have never thought that I would like rosemary mashed sweet potatoes or rosemary in any mashed potatoes. However, I love them, especially in sweet potatoes. The balance of sweetness and savoriness is absolutely perfect! Give them a try! You don’t have to use sweet potatoes. Feel free to use your favorite variety of potatoes to make this recipe. Also, learn about adding flour to mashed potatoes.
How This Recipe Came About
Yesterday, I created a new sandwich bread that contains rosemary. I tasted the raw dough and fell in love with it. It reminded me of mashed potatoes but with egg. So, I just had to make some rosemary mashed potatoes.
Why Choose Sweet Potatoes?
I’ve been trying to use sweet potatoes in place of russet potatoes in most of my cooking just because they’re healthier for me. It really depends on your dietary needs. Check out the below chart and choose the ones right for you.
They are lower in carbs and lower in histamine. (Being lower in histamines is a good choice for you if you have food allergies.) The thing is, I don’t really love the taste of sweet potatoes when they’re mashed. The flavor of golden/Russian sweet potatoes is already mild in flavor compared to the dark orange meat of the sweet potatoes you most often see in grocery stores. I wanted to add something else to tone down that sweet potato flavor.
Adding Flour to Mashed Potatoes
The photo above represents mashed potatoes with a small amount of rice flour. the flavor was excellent before and after the flour addition. But the sweet potato flavor was milder with the flour and the potatoes were sturdier. My husband described the final recipe as “creamy”.
I remember a number of times being in a restaurant and having the wait staff report back to me that their mashed potatoes are not gluten free because they add flour. So, I have been wondering why they would add flour. I suppose they either believe that flour will make the potatoes fluffier and sturdier (which it does) or they accidentally added too much milk (or other liquid) and needed a quick fix. Flour will absorb the additional liquid. But is it healthy?
How to Properly Add Flour to Mashed Potatoes
Just like gluten flour, uncooked rice flour contains bacteria. Cooking or baking kills much if not all of that bacteria. In addition, uncooked flour is difficult to digest, providing you with another reason to cook it. There are two methods to cook flour when adding to mashed potatoes.
You can add flour to your mashed potatoes by combining the butter and flour in a saucepan. If you cook it until it turns a light brown, you’ll even add flavor to your mashed potatoes. Then, slowly whisk in the milk over medium-high heat. (This is called a roux. This is the same method chefs use to make gravy.) Cook, stirring constantly until thick. Add this roux to your mashed potatoes.
Adding Flour to Mashed Potatoes Once Made or Thickening Watery Mashed Potatoes:
If you’ve already made your mashed potatoes and you wish to thicken it because you added too much liquid or overcooked the potatoes, flour will work but is not the only option. Once you add the flour, you’ll have to cook the mashed potatoes again. Return the mashed potatoes to the saucepan and cook over at least medium-low heat for 2 – 5 minutes, stirring constantly to prevent sticking. Allowing up to 10 minutes for resting also allows time for the rice flour to soften. Add additional liquid if too much evaporates.
Not Adding Any Flour to Runny Mashed Potatoes (My Recommendation):
A third option for thickening watery mashed potatoes, but more time consuming, is to omit flour all together. Instead, cook the mashed potatoes over medium heat, stirring constantly until much of the water evaporates and the potatoes become thick again.
If I have time, I’m going to mix an egg in some and bake it. I think I’d like that even more! That would also make wonderful potato pancakes. You just add some egg to cold, leftover, mashed potatoes and shape them into patties/disks. Then fry them in butter/margarine on both sides until golden brown.
How Many Pounds of Potoates Per Person
The recommending serving per person is 1/2 pound per person. However, add more for heartier eaters.
This recipe is available to everyone.
Rosemary Mashed Sweet Potatoes
- 1-1/3 pounds peeled white/golden/Russian/O'Henry sweet potatoes or russet, cut into 3/4 - 1-inch cubes
- 4 tablespoons unsalted butter (or dairy-free margarine or half olive oil and gluten free chicken broth)
- 1/4 cup milk of choice (nonfat)
- 1/4 cup white rice flour (optional)
- 1 teaspoon freshly minced rosemary
- Salt to taste (or black)
- White pepper to taste
Bring 6 cups of water to a boil and carefully add the potatoes. Boil on medium to medium-low for 15 minutes or until you can easily pierce them with a knife.
Using a slotted spoon transfer the potatoes to a large heat-proof mixing bowl and add the butter, milk (or if using flour, add the roux), rosemary, and a little salt and white pepper. Mix on medium-high speed until fluffy, scraping sides as needed.
Taste and season with additional salt and pepper, to taste.
Serve immediately or store covered in a sealed leftover container and refrigerate for up to three days. Freezing is possible but it slightly changes the texture of the potatoes.
*Source of potato nutritional chart: