Rosemary and Garlic Mashed Potatoes
For all my love of mashed potatoes, I realized that I have never posted a recipe for them on this site. Well, I do have one for Bengali Mashed Potatoes, This one is the mild and creamy variety. I realize that I am doing this after turkey day, but these Mashed Potatoes with Rosemary and Garlic will warm and comfort you through the cold weather.
My Rosemary and Garlic Mashed Potatoes Story
Now, if you are to listen to this article here, the recipe that I offer here is a faux pas of almost all conceivable variations. Using the hand mixer, the first time, resulted in slightly gluey potatoes. So, do not do that! Mash the potatoes by hand.
One more thing I will tell you about this particular recipe, while you will get well flavored, soft, lump free potatoes following my recipe they will not be very liquid or anything even remotely close to a puree. That is not really the way the brood or I like it. If want them a soft texture, add in about 2 tablespoons of butter and a little more milk.
Using Sour Cream or Yogurt in the Rosemary and Garlic Mashed Potatoes
As mashed potatoes go, this recipe is a little different. Not healthy but sour cream versus butter and heavy cream is not all bad. I have recently swapped out even the sour cream for natural yogurt and have been happy with the results.
Mixing Up the Herbs
I think that garlic and rosemary are a match made in potato heaven. However, this said, play around with the herbs that you have. In springtime, garlic chives would be fun. They will usher in a baked potato kind of vibe. Thyme and minced cilantro could also find their place with these potatoes.
And for a rustic variation on mashed potatoes consider these red skinned potatoes with buttermilk.
Rosemary and Garlic Mashed Potatoes, a flavorful take on mashed potatoes..
Ingredients
- 3 to 4 Yukon Gold Potatoes (about 11/2 pounds)
- 1 large russet potato
- Salt for boiling potatoes, plus 11/2 teaspoons of salt or to taste
- 6 cloves of garlic, minced
- 1/2 cup low fat milk
- 2 tablespoons of freshly chopped rosemary
- Freshly ground black pepper
- 2 tablespoons sour cream
- 1/3 cup chopped chives
Instructions
- Cut the potatoes into halves. Place the Yukon Golds and the russet into separate pots of water and bring to a boil. Add in salt to the pot of water.
- Cook them until they are tender but not too soft. This is important and the russet will reach this stage a little before the Yukon Golds.
- Cool just enough to handle, and remove the skin. Place in a mixing bowl.
- In a pan heat the olive oil and add in the garlic, heat the garlic until just lightly toasted. Pour the seasoned oil over the potatoes and mash coarsely with a fork.
- Add in the milk, rosemary, freshly ground black pepper and the remaining salt and turn on the hand mixer and process until smooth and fluffy. Do not over process, that is what makes the potatoes gummy.
- Gently mix in the sour cream, and garnish with the chives before serving.