We were having pork chops last night and I wanted mashed potatoes. I had also needed to give the rosemary bush out in front of my house a trim, so I was planning to add rosemary, too. Then I remembered how good garlic tastes when included. The result is very yummy.
Remember to use any leftovers in mashed potato pancakes! Find that recipe HERE. With this garlic rosemary, I’m planning to use mozzarella cheese.
Garlic Rosemary Mashed Potatoes
4 medium to large potato (1 per person, plus one for the pot)
4 to 6 garlic cloves, minced
1 tablespoon fresh rosemary, chopped fine
1 cup milk or half and half
6 tablespoons unsalted butter
salt and pepper to taste
Peel and quarter the potatoes. Place them in a large pot of cold water and bring them to a boil. Cook until fork tender.
Place garlic, rosemary, milk and butter in a small saucepan. Bring to a scald (near boiling) before reducing heat to low. Simmer for 5 minutes and then remove from heat and keep warm until potatoes are done.
Drain cooked potatoes and return to the cook pot. Let sit a minute or two to dry a little before mashing. Add in milk mixture and stir. Taste for seasoning and add salt and pepper as necessary. Keep warm until ready to serve.