Garlic-Rosemary Mashed Potatoes

Submitted by Stephanie Y.

"This is a lightened up version of mashed potatoes getting a little extra flavor from roasted garlic. From TOH Everyday Light Meals cookbook."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 8

ingredients

• 6 medium baking potatoes (about 3 lbs.)
• 1 large head of garlic, bulb (whole)
• 4 1⁄2 teaspoons olive oil, divided
• 1 teaspoon minced fresh rosemary
• 3⁄4 cup nonfat milk
• 3⁄4 teaspoon salt

directions

1. Scrub and pierce potatoes. Bake at 400F for 45-55 minutes or until tender.
2. Meanhwile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoons of oil. Wrap foil around bulb. Bake at 400F for 30 to 35 minutes or until softened. Cool for 10 minutes.
3. Squeeze softened garlic into a large mixing bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. Mash potatoes.
4. In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture.
5. Add milk and salt; beat until fluffy.

Reviews

[lazyme]

Yummy! I love garlic mashed potatoes and this was awesome with the rosemary. I was a little afraid to saute the rosemary - but so glad that I did. The oil was infused with the wonderful rosemary flavor. I too used fresh to top them off. Thanks cookiedog for a great side. Made by a fellow Unruly Under the Influence for ZWT6.

 

[Alison J.]

We really enjoyed the ease of making dressed up mashed potatoes with very little extra effort. Rosemary and potatoes seem to have been made for each other, and who can say "no" to garlic joining the flavour party??

 

[Zurie]

RECIPE MADE FOR ZWT4. Gee, Cookiedog, what a lovely mash!! I see your other reviewer doubled the garlic!! Well, one "large head of garlic" was just fine for us, and oh my, that lovely paste!! I was also wary about frying rosemary, so confess I chopped up some and forked it in, and used some whole needles for the photo's. I used fullfat milk. This is a delicious recipe, but I'd say one must have the right kind of potatoes. I used a South African type called "Mondial", which was perfect. Thanks!!!

 

[realbirdlady]

Really dresses up an everyday dish, with just a couple of extra minutes of preparation. It's best to start with the garlic, so that it and the potatoes start baking at the same time, and it can cool while the potatoes finish. I double the amount of garlic. I'm not quite sure about sauteing fresh rosemary, so I do more infuse it in warm oil, starting once the other items are in the oven. I usually use buttery potatoes (yukon gold), so I can cut the oil in half and still have a creamy mashed potato. We usually leave the skins in for nutrition.