Rosemary Garlic Mashed Potatoes

"This is one of our favorite mashed potato recipes during the Holiday season! Cooking time Includes roasting time for garlic"
 
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photo by Rhonda J photo by Rhonda J
photo by Rhonda J
Ready In:
1hr 5mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Prepare Roasted Garlic.
  • Place potato pieces in medium saucepan; add water to cover and 1 teaspoon salt.
  • Bring to a boil.
  • Reduce heat; simmer, uncovered, 12 to 15 minutes or until potatoes are tender.
  • Drain potatoes; set aside.
  • Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often.
  • Mash potatoes with potato masher until smooth.
  • Add roasted garlic and milk mixture; beat with electric mixer until smooth.
  • Beat in remaining 1/2 teaspoon salt and pepper.
  • Serve hot.
  • Roasted Garlic: Cut off top third of 1 large garlic head to expose cloves; discard top.
  • Place head of garlic, trimmed end up, on 10-inch square of foil.
  • Rub garlic generously with olive oil and sprinkle with salt.
  • Gather foil ends together and close tightly.
  • Roast in preheated 350 degree oven 45 minutes or until cloves are golden and soft.
  • When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.

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Reviews

  1. Very good. I used a little less fresh rosemary and a little less roasted garlic than called for. Also, I used red potatoes and didn't peel them. Even with these changes the mashed potatoes were a hit!
     
  2. Very yummy! Roasting the garlic really gives these tremendous flavour. I didn't have yukons either, and had to rub my garlic with canola oil as I was out of olive. They were delicious, and I will certainly be making them again. Thanks RecipeNut!
     
  3. This was delicious! It made a wonderful side dish. I used Idaho potatoes, but will use yukon next time! Thanks Recipenut!
     
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