Once you make this recipe, you’ll never go back to mashed potatoes! NEVER! I made this dish for a dinner party. It was “bring a side dish”, and I wanted to do something extra special. This hit the nail on the head. I left the house in such a mess, and my sweet husband, who came home later than my departure, wondered if the girls had “done it again!”. I forgot to text him. There were peppercorns everywhere, and every dish I used out on the counter. I was running late! We’ve laughed about my pioneer efforts since then.
Creamy Rosemary Potatoes
4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 teaspoon salt, or to taste
Freshly ground black pepper
4 cloves garlic, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh rosemary
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan
Special equipment: a madoline, optional
Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
Using a mandoline or a very sharp knife, slice the potatoes very thinly. They’ll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes.
Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes.
Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.
I would love to show you a picture of it cooked and done; however, it was all gone before I could do so! It’s that yuuuuuuuuuuuuuuuuuum! My mom shared that the sauce would be good for other creamy vegetable recipes.
THANK YOU PIONEER WOMAN!
Recipe courtesy of Ree Drummond