Teresa's Recipes
Garlic Rosemary Mashed Potatoes
Indulge in the comfort of creamy mashed potatoes, beautifully infused with aromatic garlic and fresh rosemary. This flavorful dish is a perfect companion to any main course, elevating your meal to new heights. The warmth and homeliness of the potatoes, combined with the fragrant hints of rosemary and the boldness of garlic, creates a symphony of flavors that is sure to be a hit at your dining table.
Ingredients
- 2 pounds, peeled and cut into chunks Yukon Gold Potatoes
- 1 teaspoon, plus more to taste Salt
- 1/2 teaspoon, freshly ground, plus more to taste Black Pepper
- 1 cup Whole Milk
- 1/4 cup Unsalted Butter
- 2 sprigs Fresh Rosemary
- 3, minced Garlic Cloves
Dietary Notes
- Servings: 6
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 6g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Place the peeled and chunked potatoes in a large pot, add enough water to cover the potatoes. Bring the water to a boil over high heat.
- Once boiling, reduce the heat to a simmer and cook the potatoes until they are tender and easily pierced with a fork, about 15 minutes.
- While the potatoes are simmering, melt the butter in a small saucepan over medium heat. Add the minced garlic and rosemary sprigs and cook until the garlic is golden and fragrant, about 2 minutes.
- Drain the potatoes thoroughly, ensuring no water remains, and return them to the pot.
- Remove the rosemary sprigs from the butter mixture and discard. Pour the garlic-infused butter and milk over the cooked potatoes.
- Mash the potatoes until they are smooth and creamy. For a chunkier texture, mash less.
- Season the mashed potatoes with salt and pepper to taste. Start with the provided measures and adjust according to your preference.
- Serve the mashed potatoes hot, garnished with a small sprig of rosemary for an elegant presentation.
Tips
- For a dairy-free version, replace the milk and butter with almond milk and olive oil.
- For an extra flavor boost, consider roasting the garlic before adding it to the butter.