Description
Creamy mashed potatoes infused with garlic and rosemary, offering a sophisticated flavor profile while maintaining simplicity in preparation.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 cup half-and-half
- 2 teaspoons fresh rosemary, finely chopped
- Salt and pepper to taste
- Optional: extra rosemary for garnish
Instructions
- Prepare the Potatoes: Place the peeled and chunked potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Boil the Potatoes: Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
- Cook the Garlic and Rosemary: Melt butter in a small saucepan, add minced garlic and chopped rosemary, sauté for about 2 minutes until fragrant.
- Add the Half-and-Half: Incorporate half-and-half into the saucepan, gently heating the mixture without boiling.
- Mash the Potatoes: Drain cooked potatoes and return to pot or large bowl. Mash to desired consistency.
- Combine and Season: Add garlic-rosemary butter to mashed potatoes, mix well, and season with salt and pepper to taste.
- Serve: Transfer to a serving dish and garnish with extra rosemary if desired.
Notes
For a richer taste, use roasted garlic instead of fresh. Adjust creaminess with more half-and-half if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 325
- Sugar: 2g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg