Description
Comforting and flavorful mashed potatoes infused with garlic and rosemary, perfect for pairing with any main dish.
Ingredients
Units
Scale
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes (Peeled and cut into chunks)
- 1 cup heavy cream (To be infused with garlic and rosemary)
- 4 tablespoons butter (Adds richness)
- 2 sprigs fresh rosemary (Use more to taste if desired)
- 2 cloves garlic (Smashed and infused into cream)
- to taste salt (Important for flavoring the potatoes)
- to taste black pepper (Important for flavoring)
Instructions
Preparation
- Peel the potatoes if desired. Cut them into even chunks.
- Boil the potatoes in salted water until fork tender.
- While the potatoes are boiling, warm the cream with smashed garlic and fresh rosemary in a small saucepan over low heat until small bubbles form.
- Let the cream steep for 10 to 15 minutes, then strain out the rosemary and garlic (or leave some garlic for a rustic finish).
- Drain the potatoes well and let them sit in the hot pot for a minute to dry out.
- Mash the potatoes and slowly pour in the warm infused cream and add the butter.
Final Touches
- Season with salt and pepper, taste, and adjust as needed.
Notes
Infuse your cream gently to avoid scorching. Be sure to taste as you go, adjusting salt and rosemary to your preference. These potatoes pair wonderfully with saucy mains and can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food, Side Dish
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 3
- Protein: 4
