Garlic Rosemary Mashed
Can you smell that through the screen??
They’re so fluffy and delicious I always end up eating most of the bowl. It’s terribly embarrassing when you’re husband is twice your size but only eats half as much. But I can’t help it, I so rarely let myself have starch, so when I do, I am going to DEVOUR that starch… do you know what I mean?
Potato Obsession Aside, these really are a great go-to side dish and they can pair with just about anything… chicken, fish, pork, beef. The list goes on and on. The best, is that all of these ingredients can be on hand all the time, and when you’re lost for a friendly side you can whip them together.
4 Medium Sized Russet Potatoes
3 Garlic Cloves minced
2 Tbls of Fresh Rosemary from your herb garden (or from your pantry) chopped finely
Olive Oil
Salt and Pepper
The Usual Suspects
Wash potatoes really well and cut into cubes (yes, I leave my skin on, it’s so much tastier and easier). Bring a large stock pot of water to boil and cook potatoes in water until tender. Drain water from potatoes and add garlic cloves, rosemary, lots of salt and pepper, and a good shot of olive oil (yes I said a “good shot”… sometimes a measurement wont do, you’ve got to feel this one out, keep tasting your potatoes as you whip them and add more oil until it tastes and looks good). I use an electric mixer to get them whipped into shape.
*Please note, that the mashed potatoes I grew up with had 9lbs of butter and whole fat milk in them. These taste amazing, but are reserved for special occasion calorie fests instead of weeknight dinners. I started subbing olive oil, to alleviate some guilt.
Rachel’s Garlic Rosemary Mashed Potatoes
Garlic Rosemary Mashed
Can you smell that through the screen??
They’re so fluffy and delicious I always end up eating most of the bowl. It’s terribly embarrassing when you’re husband is twice your size but only eats half as much. But I can’t help it, I so rarely let myself have starch, so when I do, I am going to DEVOUR that starch… do you know what I mean?
Potato Obsession Aside, these really are a great go-to side dish and they can pair with just about anything… chicken, fish, pork, beef. The list goes on and on. The best, is that all of these ingredients can be on hand all the time, and when you’re lost for a friendly side you can whip them together.
4 Medium Sized Russet Potatoes
3 Garlic Cloves minced
2 Tbls of Fresh Rosemary from your herb garden (or from your pantry) chopped finely
Olive Oil
Salt and Pepper
The Usual Suspects
Wash potatoes really well and cut into cubes (yes, I leave my skin on, it’s so much tastier and easier). Bring a large stock pot of water to boil and cook potatoes in water until tender. Drain water from potatoes and add garlic cloves, rosemary, lots of salt and pepper, and a good shot of olive oil (yes I said a “good shot”… sometimes a measurement wont do, you’ve got to feel this one out, keep tasting your potatoes as you whip them and add more oil until it tastes and looks good). I use an electric mixer to get them whipped into shape.
*Please note, that the mashed potatoes I grew up with had 9lbs of butter and whole fat milk in them. These taste amazing, but are reserved for special occasion calorie fests instead of weeknight dinners. I started subbing olive oil, to alleviate some guilt.