Rosemary-Garlic Mashed Potatoes
These aren’t your average mashed potatoes laden with cream and butter. Mashing the potatoes with infused rosemary-garlic olive oil infuses every bite with delicious flavor, and using the starchy water instead of cream lightens up the recipe.
Garlic-Rosemary Mashed Potatoes
- 2 russet potatoes
- 3 cloves garlic
- 2 sprigs rosemary
- 4 tablespoons olive oil
- salt and pepper
1. Prepare Potatoes
Preheat oven to 425° F. Peel and cut potatoes into a 1-inch dice. In a medium pot cover potatoes with cold, salted water. Bring water to a boil, then reduce heat to medium and cook until potatoes are very tender and easily pierced with the tip of a sharp knife, about 15 minutes.
2. Prepare Garlic-Rosemary Oil
While potatoes are cooking, smash garlic. Heat 4 tablespoons olive oil, rosemary (leaves only), 1 pinch salt, and smashed garlic cloves in a small pan over medium-low heat until oil just starts to simmer, about 1-2 minutes. Remove from heat, cover, and set aside to steep.
3. Finish Potatoes
Drain potatoes, reserving ½ cup cooking water in a cup on the side. Return potatoes to pot and add garlic-rosemary oil. Mash well, adding enough reserved potato water to make creamy mashed potatoes. Taste and add salt and pepper as needed.
This Burrata Panini Will Take Your Sandwich Game to the Next LevelAugust 24th, 2016
The Simplest Way to Make Homemade RicottaAugust 22nd, 2016
Celebrate the Olympics With This Winning Brazilian MenuAugust 19th, 2016
A Step Up From Your Standard Steak SandwichAugust 19th, 2016