Monday, January 23, 2012
Rosemary-Garlic Mashed Potatoes
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.)
3 pounds potatoes- I used a mix of red and yukon gold
1 T. Kosher salt (optional)
3 garlic cloves
2 sprigs fresh rosemary
6 T. real butter
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.