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!
Ingredients
- ~ 2 kg of potatoes (Russet or Yukon Gold)
- > salt, black pepper to taste
- > 1-2 heads of garlic (not peeled)
- > 2-3 sprigs of rosemary
- > 4 tablespoons butter
- > 0.5 cup heavy 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 and 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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