Tuesday, April 26, 2016

Rosemary and Garlic Mashed Potatoes

  • 2.5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
  • 1 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoons freshly minced rosemary leaves
  • 1/4 cup skim milk
  • 1 teaspoons salt
  • 1/2 teaspoons white pepper
  • 1/8 cup chives
Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over high heat until simmering, reduce to medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.

Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.

Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

Optionally, add butter and additional milk to taste/texture.

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