Summary

Ingredients

• 1 kg potato (s), floury, peeled, diced
• Water (salt water)
• 0.5 dl ½ milk (whole milk)
• 1 dl cream
• 1 tablespoon rosemary - needles, fresh, finely chopped
• little nutmeg
• little salt
• 20 g butter

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Instructions

1. Cook the potatoes in plenty of salted water for approx. 20 minutes until soft, then drain. Put the potatoes back in the pan, evaporate the remaining moisture by swirling the pan until the potatoes are whitish and dry.
2. Mix the milk and cream and let it get hot. Process the potatoes into puree with the whisk of the hand mixer. Gradually pour the cream milk into the potatoes while stirring.
3. Add the butter until the stick has the desired consistency and stir until the butter has run and the stick is airy and fine. Stir in the rosemary. Season with nutmeg. To taste.
4. Rosemary potato stick goes well with pork or lamb dishes with sauce.