Garlic Rosemary Mashed Potatoes
Creamy. Buttery. Garlicy with a hint of rosemary. What can I say?
Ingredients
- 7 Medium sized Russet potatoes
- 6 Garlic cloves
- White pepper to taste
- Salt to taste
- 4 tbsp Butter
- 1 ¾ Cup Whole milk
- 4 Inch Rosemary sprig
- Chopped Parsley Optional- for garnish only
Instructions
- Place potatoes in pot with water and boil until soft and easy to mash.
- While potatoes are boiling, get garlic cloves and rub down with a little oil and place in microwave and cook until soft. When soft and cooled down, remove skins and mash (using a mortar and pestle works great!).
- Place milk in small pot with rosemary under a low temperature and allow to cook till milk just starts to bubble a little around the sides, and then turn off heat and allow the rosemary to steep for about ten minutes. Remove rosemary when ready to add milk to potatoes and discard.
- When potatoes are soft and mashable, mash with skins on and add in the garlic. Slowly add the warm milk a little at a time, whisking, and adding more until fully incorporated. Add in the butter and seasonings to taste,
- Add parsley to garnish and serve.