Saturday, November 23, 2013

Rosemary-Garlic Mashed Potatoes

Mashed potatoes are such a well-loved side dish. And when some fresh rosemary and garlic are added in, I think they're even better. Whether you're making a simple weekday meal or a fancy holiday feast, these Rosemary-Garlic Mashed Potatoes make a great addition to your menu! You can make it with peeled or unpeeled potatoes, whichever you prefer–I left the peels on mine to save some time.
Makes about 6 servings
  • 1 (3-pound) bag of red potatoes, peeled or unpeeled, washed and cut into 1-inch cubes
  • 3 Tablespoons butter, softened
  • 1/2  to 2/3 cup Half & Half (light cream)
  • 1 Tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
  • 2 to 3 cloves of garlic, minced
  • 3/4 teaspoon salt or more, to taste
  • 1/8 teaspoon pepper
  • Fresh rosemary leaves, for garnish optional
  • pats of butter to serve on top of individual servings, optional
In a large pot of boiling water (with a few dashes of salt added), cook potatoes for about 15 to 20 minutes, or until tender. Drain potatoes, put them in a large bowl, and mash with a potato masher until smooth.
To the bowl of potatoes, add butter and Half & Half (light cream), blending well (if using a mixer, beat on low speed). Then add in the rosemary, garlic, salt, and pepper, blending everything well. Garnish with fresh rosemary leaves. Add a pat of butter on the top of each individual serving, if desired. If not serving the potatoes immediately, reheat before serving.

There are so many great ways to prepare mashed potatoes! What herbs and seasonings do you like to add in to yours?

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