Description
Creamy mashed potatoes infused with garlic and rosemary, offering a comforting side dish for any meal.
Ingredients
- 2 pounds Russet or Yukon Gold Potatoes
- 4-6 cloves Fresh Garlic
- 2-3 sprigs Fresh Rosemary
- 1 stick (1/2 cup) Butter
- 1/2 cup Whole Milk or Cream
- Kosher Salt & Black Pepper to taste
Instructions
- Chop potatoes into rough chunks and cover them with cold, salty water. Bring to a gentle boil.
- In a small skillet, melt the butter on low heat. Add slivered garlic and rosemary, letting it cook until garlic is fragrant but not burnt.
- Once potatoes are tender, drain them and return to the pot to steam off excess moisture.
- Pour the garlic and rosemary butter over the potatoes, then add milk. Mash until creamy, adjusting salt and milk to taste.
- Serve in a bowl, optionally sprinkling more rosemary on top.
Notes
For best results, avoid over-mashing to prevent gluey potatoes. If storing, reheat gently with extra milk to retain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American