Best 7 Creamy Rosemary Potatoes Recipes

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Indulge in the delectable world of Creamy Rosemary Potatoes, a harmonious blend of flavors that will tantalize your taste buds. Embark on a culinary journey with four tantalizing variations of this classic dish, each offering a unique twist to satisfy every palate. From the classic Creamy Rosemary Potatoes with their rich, garlicky sauce and the exquisite Roasted Rosemary Potatoes with their crispy exteriors and fluffy interiors, to the flavor-packed Lemon Rosemary Potatoes and the savory Bacon Rosemary Potatoes, these recipes promise an explosion of flavors that will leave you craving more. Whether you're a seasoned chef or a novice cook, these recipes will guide you effortlessly through the process, ensuring perfect results every time. So, prepare to elevate your taste buds and create a symphony of flavors with Creamy Rosemary Potatoes—a versatile dish that promises to be the star of any meal.

Here are our top 7 tried and tested recipes!

CREAMY ROSEMARY POTATOES



Creamy Rosemary Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h40m

Yield 9 servings

Number Of Ingredients 11

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

Steps:

  • 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.

MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY



Mashed Potatoes with Creamy Blue Cheese and Rosemary image

Categories     Milk/Cream     Cheese     Potato     Side     Thanksgiving     Blue Cheese     Rosemary     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 pounds russet potatoes, peeled, cut into 1-inch cubes
2 cups crumbled creamy blue cheese (such as Bleu d'Auvergne; about 8 ounces)
1/2 cup (or more) whole milk
2 1/2 teaspoons chopped fresh rosemary
Fresh rosemary sprigs (optional)

Steps:

  • Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
  • Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

CREAMY ROSEMARY AU GRATIN POTATOES



Creamy Rosemary Au Gratin Potatoes image

Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole.

Provided by Sharlene J McKee

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h50m

Yield 4

Number Of Ingredients 11

3 tablespoons butter, divided
3 tablespoons all-purpose flour
½ teaspoon sea salt
2 cups half-and-half
4 russet potatoes - scrubbed, unpeeled, and cut into 1/4-inch slices
1 onion, sliced into rings
1 tablespoon chopped fresh rosemary
½ cup shredded Cheddar cheese
sea salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 pinch paprika

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
  • Melt remaining butter in a saucepan over medium heat. Add flour and 1/2 teaspoon sea salt; whisk constantly for 1 minute. Pour half-and-half into flour mixture, stirring and cooking until mixture has thickened, about 4 minutes.
  • Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices, rosemary, 1/2 cup Cheddar cheese, and remaining potatoes; season with sea salt and pepper. Sprinkle 1 cup Cheddar cheese and paprika over potatoes. Pour half-and-half mixture over potato mixture; cover with aluminum foil.
  • Bake in preheated oven until potatoes are tender, about 75 minutes. Remove aluminum foil and continue baking until potatoes are lightly browned, about 15 minutes.

Nutrition Facts : Calories 602 calories, Carbohydrate 50.2 g, Cholesterol 112.2 mg, Fat 36.9 g, Fiber 5.5 g, Protein 19.5 g, SaturatedFat 23.2 g, Sodium 688.3 mg, Sugar 3.3 g

CREAMY ROSEMARY POTATOES



Creamy Rosemary Potatoes image

I love making potato dishes during the holidays. Everyone will fall in love with these tender spuds that bake in a creamy sauce and are perfectly seasoned with rosemary and garlic.-Tamra Duncan, Castle, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 9 servings.

Number Of Ingredients 9

2 pounds small red potatoes, quartered
4-1/2 teaspoons butter
4-1/2 teaspoons all-purpose flour
1-1/2 cups whole milk
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper., Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.

Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 169mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

PIONEER WOMAN CREAMY ROSEMARY POTATOES RECIPE - (5/5)



Pioneer Woman Creamy Rosemary Potatoes Recipe - (5/5) image

Provided by á-3347

Number Of Ingredients 12

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

Steps:

  • 4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish 5 to 6 medium russet potatoes 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. Recipe courtesy of Ree Drummond

CREAMY ROSEMARY POTATOES



Creamy Rosemary Potatoes image

This recipe is amazing I came across this in a new cook book The Pioneer Woman Cooks by Ree Drummond...It is sooo creamy and dreamy...My family just loved it..and so did I we had it with my chicken fried pork chops...

Provided by JoSele Swopes

Categories     Potatoes

Time 1h30m

Number Of Ingredients 13

4 Tbsp butter, melted
1 c half and half (separate 1/2)
1 c heavy cream (separate 1/2)
6 medium potatoes
4 clove garlic
1 medium onion (chopped)
1 pkg cream cheese (8 oz room temp)
1 tsp salt to taste
pepper to taste (fresh ground)
2 Tbsp rosemary sprigs (fresh chopped) all
3 green onions (chopped thin)
2 c parmesan cheese (grated) separate 1 c
3 Tbsp chives, bunch (chopped)

Steps:

  • 1. Preheat oven to 350* Use a cake pan 9 inch, spray pan with butter spray Melt butter in separate bowl or cake pan. set aside
  • 2. Slice potatoes thin, chop onion, chop all herbs and separate into bowls, chop green onion...
  • 3. Pour melted butter into skillet, sauté onion and garlic in butter in large skillet on medium heat. Place 1 cup of half and half into potatoes in large bowl and pour 1 cup of cream in to large bowl of potatoes also set aside...
  • 4. Put cream cheese into skillet with onions and garlic. stir with wooden spoon, add salt and pepper, stir till smooth on medium low heat, with whisk add in the remaining 1 cup of heavy cream and half and half, stir with whisk till smooth and add 1 cup of Parmesan cheese, using the whisk stir till smooth....stir in rosemary....
  • 5. Pour potatoes and half and half, heavy cream into cake pan...Pour sauce over top of potatoes and spread over top sprinkle 1 cup of Parmesan cheese on top of sauce and potatoes...
  • 6. Bake 1 hour or till golden brown and bubbly, let stand 10 minutes...Sprinkle chives on top cut into squares to serve....Enjoy

CREAMY POTATOES WITH ROSEMARY



Creamy Potatoes with Rosemary image

I am a Pioneer Woman fan and this is another winner. Potatoes, onions, garlic and rosemary...a perfect marriage of ingredients.YUMMM

Provided by Deb Justus

Categories     Potatoes

Time 2h

Number Of Ingredients 11

1/4 c butter
6 medium potatoes
1 tsp salt
1/2 tsp pepper
4 clove garlic, finely chopped
1 medium onion, finely diced
8 oz cream cheese, room temperature
1 c half and half
2 Tbsp minced fresh rosemary
3 green onions, green parts only
1 c parmesan cheese

Steps:

  • 1. Preheat oven to 350 degrees. Butter a 9"x13" baking dish.
  • 2. Thinly slice potatoes and layer in baking dish season with salt and pepper.
  • 3. Saute onion and garlic over medium heat until translucent.
  • 4. Add the cream cheese and stir until smooth and creamy. Season with salt and pepper.
  • 5. Add rosemary, green onion and 1/2 cup parmesan cheese.
  • 6. Pour the cream mixture over the potatoes. Sprinkle remaining cheese over the top.
  • 7. Bake until brown and bubbly. Approx 1 hour
  • 8. Let stand 10 minutes before serving.

Tips for Making Creamy Rosemary Potatoes:

  • Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary, so it's best to use it whenever possible. If you only have dried rosemary, use about half the amount called for in the recipe.
  • Don't overcrowd the pan: When roasting the potatoes, make sure to spread them out in a single layer on the baking sheet. If they're too crowded, they won't roast evenly.
  • Roast the potatoes until they're golden brown: The potatoes are done roasting when they're golden brown and crispy on the outside and tender on the inside. This usually takes about 20-25 minutes.
  • Let the potatoes cool slightly before serving: This will help them to firm up and make them easier to handle.
  • Serve the potatoes immediately: Creamy rosemary potatoes are best served hot and fresh out of the oven.

Conclusion:

Creamy rosemary potatoes are a delicious and easy side dish that can be served with a variety of main courses. They're also a great way to use up leftover mashed potatoes. The combination of creamy potatoes, roasted rosemary, and garlic is sure to please everyone at the table.

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