Americans love their mashed potatoes. It’s one of those comfort foods that everyone remembers from childhood. They’re a regular on the Thanksgiving dinner table and many other dinners throughout the year.
They’re easy to make – and I’m not talking about mashed potatoes from a box. This is the real deal. Real potatoes, boiled and mashed – homemade goodness. Everyone has their favorite way to prepare them. Some people stay with the traditional butter and milk. Others add cheese, sour cream, or a variety of spices. But add a little roasted garlic and rosemary and you’ll discover a wonderful, deeper, richer flavor. Mmm, my favorite for homemade mashed potatoes.
Take a look at any typical recipe and you’ll find lots of butter, salt, and cream or whole milk. Those add a lot of unnecessary calories, fat, and sodium. It doesn’t have to be that way. Mashed potatoes can easily be made with less butter and salt, and replacing whole milk with a lower fat milk. The taste remains while the calories, fat, and sodium are reduced.
While most people use russet potatoes for mashed potatoes – they make for light, fluffy mashed potatoes – I like to use red or golden potatoes. Keeping some of the skin on adds visual interest to the dish too. But you can use which ever type of potato you prefer. They’ll still taste great.
What’s your favorite way to season mashed potatoes? Do you like them smooth and creamy or a little lumpy? Comment below and share your preferences – I’d love to hear about them. If you’ve enjoyed this post please consider sharing it on Facebook or Twitter.
Americans love their mashed potatoes. Easy to make, this recipe uses roasted garlic and rosemary to add a deeper, richer flavor.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 head of garlic
- Extra-virgin olive oil
- 2-3 sprigs fresh rosemary
- 3 lb. potatoes
- 1/3 c. skim milk
- 1 Tbsp. butter
- 1/2 tsp. kosher salt
- Fresh ground pepper
- Preheat oven to 400 degrees F.
- Roast the garlic by slicing off the top 1/2 inch of the entire head of garlic. Drizzle on a little extra-virgin olive oil. Place cleaned rosemary sprigs on top of the garlic and wrap the garlic and rosemary completely in foil. Roast at 400 degrees F for 30 minutes.
- Remove garlic and rosemary from oven.
- While garlic is roasting prepare potatoes by washing them and removing any eyes or bad spots. Keep as much of the skin on as you prefer - or none at all if you like. Cut potatoes into uniform 1-2 inch chunks and place in a pan with enough water just to cover them.
- Bring to a boil using med-high heat, then reduce to medium so that potatoes are simmered or boiled gently for about 20 minutes or until they are easily pierced with a fork.
- Drain the potatoes and return to the pan. Mash lightly with a potato masher.
- Heat the milk and butter in the microwave, on high, for 30 seconds - or until warmed but not boiling or scalded. Pour it in with the potatoes.
- Unwrap the garlic and rosemary, and squeeze the roasted garlic out of the skin and into the potatoes. Peel rosemary from the stem and add whole to the potatoes or chop before adding, if you prefer.
- Whip the potatoes using a hand mixer with a wire whip attachment. You can also use regular beaters, but the wire whip tends to produce a fluffier mashed potato. Whip to desired consistency. Some like their potatoes very smooth, while others like a few lumps. The choice is yours.
- Season with 1/2 tsp. kosher salt and fresh ground pepper. Makes about 7 c.