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Potatoes with Rosemary

Serves 12

6 large white potatoes, peeled and cubed
1/2 C chopped onion
1/2 C chopped green pepper
1 medium tomato, peeled, seeded, and chopped
1/4 tsp dried rosemary
Freshly ground black pepper to taste
1/3 C dry white wine

Cover potatoes with water in a saucepan and bring to a boil. Reduce heat and simmer until tender; do not overcook. When potatoes are nearly done, sauté onion and green pepper. Add tomato and sauté until hot, about 1 minute; do not let vegetables become too soft. Stir in rosemary and black pepper; keep warm.

Drain cooked potatoes and mash, using an electric mixer. Beat in wine. Fold in sautéed vegetables. Serve immediately.


  • Low-sodium chicken broth, tomato juice, carrot juice, or skim milk can be substituted for the wine.
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