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Roast Garlic Rosemary Mashed Potatoes


Mashed potatoes topped with butter and rosemary

Serves: 6-8 Total Time: 45 minutes


Ingredients:

  • the peeled cloves from 1 large head of garlic,

  • 1 stick of salted butter, divided in half

  • 4 lbs red bliss potatoes, scrubbed clean

  • 3 sprigs of fresh rosemary

  • 1 and 1/2 cups half and half

  • salt, to taste

Instructions:

  1. Preheat oven to 400°. In a small, oven-safe dish, add 1/2 of the stick of butter and all of the garlic cloves, and roast in the oven until deep golden, about 35 minutes. The cloves should easy mash with a fork when finished. Set aside.

  2. While the garlic is roasting, pour the half and half, remaining stick of butter, and rosemary into a small saucepan. Keep the heat at medium low to maintain a simmer and melt the butter, but watch carefully and lower the heat if necessary to avoid boiling the half and half.

  3. Salt a large pot of cold water until it tastes like the ocean, and place the potatoes, roughly chopped, in the water. Bring to a boil and drain when fork tender.

  4. Carefully mash the potatoes in a large bowl until completely smooth aside from the skins, then continue to mash while adding in the roasted garlic and butter, as well as the warmed half and half (remove the rosemary first). Add salt and pepper to taste.

  5. Enjoy your roast garlic rosemary mashed potatoes!

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