Rosemary Garlic Mashed Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 LARGE HEAD OF GARLIC
ABOUT 5 MEDIUM POTATOES
1 1/2 TSP SALT
1/2 CUP WHIPPING CREAM
1/2 CUP MILK
2 TBSP BUTTER
1 TBSP FRESH MINCED ROSEMARY OR 1 TSP DRIED
DASH GROUND BLACK PEPPER
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Directions: |
Directions:1. Cut of top of head of garlic so the cloves are exposed (not the root end). Put it cut side up in a baking dish. Roast for 30-40 min at 400 F until papery skin gets dark and the head is softened. Set it to the side and let it cool.
2. Squeeze softened garlic (from root end towards the cut end) so that the cloves slip out of their skins. put them into a bowl and mash with a fork.
3. Peel potatoes, cut into 1 inch pieces. Put in large saucepan and add water to cover and 1 tsp salt. Bring to boil
4. After it reaches a rolling boil reduce to low-med heat and simmer uncovered for about 12-15 min or until the potato pieces are tender. Drain water and put potatoes in a large bowl and cover.
5. Put cream, milk, butter and rosemary in a small pan over med-hi heat for about 3 min or until butter melts and mixture simmers. Stir often.
6. Mash potatoes until smooth, add the roasted garlic and milk mixture into the potatoes. Stir until smooth. stir in the remaining salt and pepper. |
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Personal
Notes: |
Personal
Notes: I like to use my Kitchenaid mixer to mash the potatoes and stir everything in. It's effortless and it makes it really smooth.
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