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Side Dishes

Rosemary Sour Cream Mashed Potatoes

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

  • 4-5 Yukon gold potatoes, peeled and cut into roughly 1-inch chunks
  • ½ cup Melted Butter
  • 2 tablespoons Kosher Salt, or to taste
  • Black Pepper, to taste
  • 8 oz. Nancy’s Organic Sour Cream
  • 2 tablespoons Fresh Rosemary, finely chopped, plus more for garnish

 

Directions

    1. Whisk together the melted butter, salt and pepper.
    2. Place the peeled, cut potatoes in a 6 qt. crock pot. Pour the butter mixture over the cut potatoes and toss to coat. Cook for 4 hours on the high setting.
    3. Once the potatoes are cooked, add the sour cream and chopped rosemary and mash until smooth.
    4. Transfer the mashed potatoes to a mixing bowl. Season with black pepper and garnish with rosemary.
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