{"id":12219,"date":"2013-11-25T05:00:59","date_gmt":"2013-11-25T12:00:59","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=12219"},"modified":"2019-10-21T14:25:24","modified_gmt":"2019-10-21T21:25:24","slug":"rosemary-potato-swirl","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=12219","title":{"rendered":"Rosemary Potato Swirl"},"content":{"rendered":"

Just in time for Thanksgiving.<\/strong><\/span><\/p>\n

Every Thanksgiving for as long as I can remember I ask the same question of my family — sweet potatoes or mashed? And every year I get the same answer — BOTH. So that got me to thinking about the time my son, Paul, mixed the two potatoes and how yummy they were. Thanksgiving came quick this year and if you are looking for a pretty side dish for the holidays or a special occasion try this.<\/p>\n

What makes this dish so special is the browned butter, the ginger root, roasted garlic and the fresh rosemary. Well, I guess that’s practically the whole list of ingredients. What makes this dish so beautiful is that the potatoes get mashed separately and then gently folded together leaving streaks of orange and white potatoes swirled together.<\/p>\n

I’ve been roasting sweet potatoes for years with rosemary and olive oil and they are fantastic prepared that way, but I have  to admit that there is something about the creaminess of a bowl of mashed potatoes that is so comforting even if you know you shouldn’t be eating them.<\/p>\n

Happy Thanksgiving everyone.  Thanks for continuing to come to my blog.<\/p>\n

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 BLAST FROM THE PAST:<\/span><\/strong> Bacon Wrapped Dates with Balsamic<\/a> — these will be great for a little nibble over the holidays.<\/p>\n

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I only used one potato each and this probably made enough for 3-4 people.<\/p>\n

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Peel and cut potatoes into uniform size pieces.<\/p>\n

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I totally forgot I had this mincer by Oxo.  I love it.  Whether you have one herb or a pile of herbs, mincing is done very quickly.<\/p>\n

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Cook the potatoes in salted water in separate pots.<\/p>\n

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Remove the garlic from the skins and mash with fork.<\/p>\n

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Add the mashed garlic, 1\/2 stick butter and 2 tablespoons olive oil to a skillet just to heat.<\/p>\n

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Mash the sweet potatoes with the rosemary\/butter mixture. Add salt and pepper to taste and just enough cream to make a good consistency of mashed potatoes.<\/p>\n

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Mash the white potatoes with the olive oil\/butter\/garlic mixture and then stir in some of the cream.<\/p>\n

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Put the two potatoes in a bowl and gently fold them together. Do not over mix.<\/p>\n

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I just had to show you this new herb saver I just got.  When I worked at Williams Sonoma we sold these but I never thought I needed another gadget. You can easily put herbs in a glass of water with plastic over the top but then you might turn it over like I always did.  The parsley above is two weeks old!  I normally bring home parsley or cilantro and in just a few days it is flat and withered. I love this new gadget that my sister gave me.<\/p>\n

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Rosemary Potato Swirl<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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