I must admit I am not a huge fan of mashed potatoes. I feel I’m in the minority here, or at least appear to be from my small portion at Thanksgiving and Christmas compared to the large portions and second helpings on the other plates. My boyfriend, however, LOVES mashed potatoes. I rarely cooked with potatoes (mashed or otherwise) until I said goodbye to so many vegetables that I loved (but did not love me back) and then I needed to find a way to like potatoes. I made a lot of roasted potatoes with oils and spices, but gave mashed potatoes a try when I made my short ribs. I found I really like mashed potatoes if there is garlic and rosemary.
I often have rosemary olive oil in the house, but do not fret, fresh or dried rosemary also work.
Garlic Rosemary Mashed Potatoes
Ingredients
- 3 russet potatoes
- 4 tbsp butter
- 1 tbsp Fody Shallot Olive Oil
- 3 tbsp garlic olive oil
- 1/2 tbsp fresh rosemary, finely chopped (can sub 1 tsp dried rosemary or 1 tbsp rosemary olive oil)
- 1/4 cup almond milk
- Salt & pepper to taste
Instructions
- Rinse and peel potatoes. Cut up into pieces and rinse to remove starch.
- Place potatoes in pot of water and cover. Cook on medium-high heat until soft; roughly 20 minutes.
- Drain potatoes of water and mash.
- Add in other ingredients and mix well.
Tried this recipe?Let us know how it was!