Rosemary Olive Oil Mashed Potatoes


Picture 31


4 pounds potatoes

6 Tablespoons Extra Virgin Olive Oil

3 Tablespoons whole milk, more if needed

10 cloves garlic, minced

1 teaspoon dried rosemary leaves

2 ½ teaspoons salt, divided

Directions and Notes:

1. Bring a large pot of water to a boil. Add 1 teaspoon of the salt.

2. Wash the potatoes and chop into large chunks. Boil until tender, about 20-30 minutes.

3. Meanwhile, heat the olive oil over low heat and add the garlic. Simmer until garlic is beginning to cook and smell garlicky. Be careful not to burn the oil or garlic. Remove from heat.

4. After the potatoes are soft, drain and mash them. Add the olive oil and garlic mixture, milk, rosemary leaves, and salt to taste, about 1 ½ teaspoons and continue mashing them. Add more milk if desired to make the mashed potatoes as creamy as you like.

Picture 32



2 responses »

  1. Pingback: Pierogies/ Mashed Potato Dumplings | EmbracingChina

  2. Pingback: Shepherd’s Pie | EmbracingChina

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