Mashed Potatoes with Baked Garlic and Rosemary
Warm, creamy, flavorful mashed potatoes with the addition of baked garlic and rosemary, an excellent dish for Thanksgiving or a side dish for any dinner. Garlic mashed potatoes can be prepared beforehand, just cook them, then put in an airtight container with a little olive oil on top, and they can keep in the fridge for about 5 days.
One of my favorite mashed potato recipes for Thanksgiving!
Mashed Potatoes with Baked Garlic and Rosemary Recipe
By Published: November 12, 2018
- Yield: 6-12 Servings
- Prep: 10 mins
- Cook: 50 mins
- Ready In: 1 hr 10 mins
Warm, creamy, flavorful mashed potatoes with the addition of baked garlic and rosemary, an excellent dish for Thanksgiving or a side …
Ingredients
- 2.3 kg (5lb) potatoes Russet or Yukon Gold
- salt, pepper to taste
- 2 heads garlic not peeled
- 2-3 sprigs rosemary
- 4-6 tbsp butter
- 0.5 cup heavy whipping cream
- a little olive oil
Instructions
- Cut out the top off of not peeled garlic and place in foil. Grease with the olive oil, close tightly and put in preheated oven at 160'C for 50 minutes. Let cool, then squeeze the garlic cloves out of the skin and mash with a fork.
- Cut the potatoes into large cubes and boil them in a large saucepan with salted water, about 20 minutes.
- Heat a little olive oil in a frying pan and fry the rosemary leaves on medium high heat, for 30-60 seconds, stirring all the time.
- Drain the water from the potatoes and return to the pan. Cook over low heat, gently tossing, until the potatoes are dry, about 1-2 min, then add the diced butter, cream, roasted rosemary and roasted mashed garlic (1-2 tablespoons or to your taste). Mash over low heat until creamy, add salt, pepper to your taste. You can use an electric hand mixer too.
- Decorate with the rosemary leaves on top and serve immediately. Or you can keep them warm until serving in a slow cooker on the low temp or just cover potatoes and place into a warm oven.
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