- Yield: 10 cups
- Prep Time: 10 Minutes minutes
- Cook Time: 40 minutes minutes
Nutrition facts (per portion)
- Serving Size: 1 cup
Rosemary / Garlic Mashed Potatos
A Smokie and savory upgrade from the same old mashed potatoes.
- Potato's (Yukon Gold) - 11
- Butter - 1 stick (4 Tbls)
- Heavy cream - 1 Cup
- Sedona Smokehouse Ghost Garlic - 10 cloves
- Fresh Rosemary - 1 Tbls chopped
- Salt - To taste
- Pepper - To taste (Fresh ground)
Fill a large pot 3/4 the way full of water. Add salt and bring to a boil.
If you like your potato's pealed then peal them. I like them with the skin on but its up to you.
Boil the potatoes until you can pierce them easily with a fork. Depending on the size of the potato's this should be about 30 to 45 minutes.
While the potato's are boiling finely chop the fresh rosemary.
Using a garlic press crush the garlic cloves into a small bowel and set aside.
Remove the butter from the wrapping. Cut the butter into 4 slices and set aside
When the potato's are done drain them in a colander
Return the pot immediately to the stove with the flame off. Because the pot is still warm it will help melt the butter.
Add the butter to the pot to get it melting.
Cut the potato's in to quarters and return to the pot.
Using a potato masher, mash the potato's and incorporate the butter.
Add the Smoked Garlic, Salt and pepper and the rosemary.
Mix all ingredients together.
If you have a kitchenAid mixer that will work the best. But if not you can use an electric mixer or even a large spoon.
Add the mixture to the mixing bowl and mix on low slowly adding the cream until you reach the desired consistency.
Adjust seasoning to taste.
Transfer the mixture to a bowl and serve.