Long gone are the days of boring mashed potatoes! These roasted garlic and rosemary mashed potatoes will turn a once simple side dish into an elegant addition to your main meal. The best part? They take only two or three minutes longer to prepare and you’ve got fancy, restaurant-worthy potatoes that your family will love.
What are we waiting for? Turn up “Galway Girl” by Ed Sheeran and let’s get right into it!
Serves: 4 Prep Time: 10 minutes Total Time: 35 minutes
- 8 red potatoes
- 1 tablespoons of whole rosemary
- 2 cloves of garlic, minced
- Pepper to taste
- Roasted Garlic Sea Salt or Rosemary Sea Salt, to taste
- 2 tablespoons of butter
or
- 1/4 cup of milk, coconut milk, or whipping cream (whipping cream sounds crazy, I know. But it makes the potatoes even richer, what more do you want me to say?)
Wash and dice potatoes. If desired, peel potatoes before dicing. I tell my family that the reason I leave the skin on is because of the added nutrients and vitamins in the skin, but the truth is I’m far simply far too lazy to peel them (Shh! Don’t tell anyone!).
In a large pot combine diced potatoes, rosemary, minced garlic, salt, and pepper.
Top the pot off with enough cold water so that the potatoes are covered by an inch of water.
Turn the burner on high and bring the water to a boil. Sit back and relax. A watched pot never boils, remember? At least that’s what I tell my family too. Once it’s boiling, turn the burner down to low, cover the pot and let the flavors infuse for 15-20 minutes or until the potatoes are easily pierced with a fork.
Drain and mash the potatoes with a potato masher. Mix in butter or milk until the potatoes have reached a smooth consistency. Try to avoid over mixing, or the potatoes will turn out gluey.
Dish up and enjoy!
That’s all there is to this simple rosemary mashed potato recipe that spices up the plain old side dish and delight your taste buds. Enjoy!
Health & Happiness,
Savannah