We love rosemary around here! One thing, beside it's flavor, that we love so much about it is how hardy it is. Mine still looks beautiful outside! I think it pairs well with garlic but, then, I put garlic in EVERYTHING! (Well, maybe not desserts.)
Recipe:
3 pounds potatoes- I used a mix of red and yukon gold
1 T. Kosher salt (optional)
3 garlic cloves
2 sprigs fresh rosemary
Milk
6 T. real butter
pepper
Peel potatoes if desired (always peel if not using organic) and chop into 1 inch cubes. Place in pot and cover with water. Smash garlic cloves, peel and place in pot with potatoes. Add rosemary sprigs and salt and place on medium heat. Bring to a boil, then simmer until potatoes are tender.
Drain water. Remove rosemary sprigs. If desired, find and remove garlic cloves.
Add butter and enough milk for the consistency that you like and mash to desired texture. Add pepper to taste and salt, if needed.
**You may wish to place rosemary and garlic in cheesecloth and tie them up. This will prevent rosemary leaves and garlic from being in final product. It's all in what you like.
Serves 6.
1 comment:
Love the cheesecloth idea...I never thought of that. I can see I am going to need to get some fresh rosemary and garlic from you :). Can't wait to try something new with mashed potatoes! Thank you for the recipe.
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