A new twist on a classic Thanksgiving side dish from Shirley J.
Creamy Rosemary Whipped Potatoes
12 c. russet potatoes (diced and boiled, keep hot)
1 ¾ c. water
½ c. Shirley J Whisk Bliss Original
1 stick butter (4 oz.)
½ t. Shirley J Chicken Bouillon
½ t. black pepper
2 T fresh rosemary (minced)
Combine water and Shirley J Whisk Bliss Original, bring to a simmer. Add butter,
Shirley J Chicken Bouillon, pepper and rosemary. Pour mixture over potatoes
and whip until smooth with an electric mixer. Do not over whip.
Note: This recipe can be made gluten free by using Whisk Bliss Gluten Free