Our rosemary crush meets a kitchen classic.
Potatoes have often worked well for our GERD, but concerns about potassium have kept us from enjoying our old favorite as freely as we’d like. And we’ve certainly missed the butter, sour cream, and other little extras that make mashed potatoes so comforting!”
Double-boiled potatoes can be a little plain on their own, so we started wondering could our current kitchen crush, rosemary, help bring a little of that creamy, comforting goodness back to our potatoes without relying on our old standbys.
As the rosemary gently simmered in the broth, its wonderful earthy aroma filled the kitchen. It seemed like such a lovely way to bring our current kitchen crush into a familiar comfort food!
Easy Rosemary-Infused Double-Boiled Mashed Potatoes
What You’ll Need
- 2 lbs Russet or Yukon Gold potatoes
- 1–1½ cups low-sodium chicken broth
- 1–2 sprigs fresh rosemary
- 1 tablespoon olive oil or ghee, optional- we used olive oil
- Salt, We left the salt out while cooking, but feel free to keep some on the table for those who enjoy adding a little to their own serving.
Let’s Make Them
1. Double-boil the potatoes.
Peel and dice the potatoes into small cubes. Cover them with fresh water, bring to a boil, and cook for 5–10 minutes. Drain and discard the water, rinse the potatoes, then cover them with fresh water again. Boil for another 10–15 minutes, or until fork-tender. Drain and discard the second batch of water.
2. While the potatoes are boiling for the second time- warm the chicken broth in a small saucepan over low heat. Add the rosemary sprigs and gently simmer for 5–10 minutes. Remove the rosemary before using.
3. Bring everything together.
Mash the drained potatoes, gradually adding the warm, rosemary-infused broth until the texture feels right to you. Add olive oil or ghee if desired, and season only as your dietary needs allow.
From Our Kitchen
These mashed potatoes were inspired by our wish to enjoy a familiar comfort food while being mindful of GERD and kidney-related dietary needs.
A Note About Potassium and Portions
Double-boiling can reduce potassium in potatoes, but the amount varies. The broth adds flavor; it doesn’t remove potassium from the potatoes. Check with your renal dietitian about preparation, portions, and ingredients that fit your needs.
And as we’ve been discovering, fresh rosemary can be a lovely kitchen companion when we’re looking for ways to add flavor to everyday meals. It helped add a warm, comforting, and soothing twist on a familiar favorite.