Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, garlic and rosemary mash potato. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
When slightly brown add potatoes back to the pot, and mix with garlic and rosemary. Remove from heat, add milk, salt and pepper, and mash with potato masher. Drain and return potatoes to saucepan. Sprinkle with salt, garlic powder, rosemary and pepper.
Garlic and Rosemary Mash Potato is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Garlic and Rosemary Mash Potato is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook garlic and rosemary mash potato using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Garlic and Rosemary Mash Potato:
- Get 4 medium potatoes, peeled and cut in half
- Get 2 tbsp butter
- Make ready 4 tbsp milk
- Prepare water, to boil potatoes
- Take pinch sea salt
- Make ready 2 garlic cloves
- Make ready tsp olive oil, extra virgin
- Take 1/2 tsp rosemary
- Take 1 tsp dijon mustard
Mash with a potato masher until you get the consistency that you desire. Add extra splashes of half and half or some extra Greek yogurt as needed. Squeeze roasted garlic out of its skin (if it is still hot, hold it in a folded-up paper towel so you don't burn your fingers) and mash with potato using a potato masher. For an extra silky smooth mash, push mashed potato through a sieve or potato ricer.
Steps to make Garlic and Rosemary Mash Potato:
- Preheat the oven to 200c/gas mark 6
- Roughly crush the garlic clove, leave skin on, place on a tray, drizzle with a splash of olive oil, and sprinkle with rosemary and a pinch of salt.
- Place in oven for 15-20 minutes, until roasted. Then remove and set aside until needed.
- In a saucepan, add enough water with a pinch of salt, and add the potatoes. Bring to the boil and boil for 15 minutes.
- Drain well when cooked.
- Remove skin from garlic and add to the pan along with the potatoes and mash well. Turn heat on to low.
- Add the milk, mustard and butter. And stir.
- Serve immediately.
Squeeze roasted garlic out of its skin (if it is still hot, hold it in a folded-up paper towel so you don't burn your fingers) and mash with potato using a potato masher. For an extra silky smooth mash, push mashed potato through a sieve or potato ricer. Remove rosemary from warm milk and add milk and butter to potato. Place the potatoes in a large pot, add enough cold water to cover and bring to a boil. Drain the potatoes and return them.
So that’s going to wrap this up for this exceptional food garlic and rosemary mash potato recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
