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Mashed Potatoes With Garlic and Rosemary

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Serves 4-6

2 pounds potatoes peeled and scrubbed (if using new or red you do not have to peel them)
1 bay leaf
2 medium peeled garlic cloves
4 tbsp butter, melted
1 medium garlic clove minced or pressed
½  tsp chopped fresh rosemary 
½ cup cream cheese (4 ounces), room temperature
Salt and pepper

Place potatoes in a large saucepan and cover with cold water.  Add 1 tsp salt, bay leaf and 2 peeled garlic cloves.   Bring to a boil and then reduce heat to medium and simmer gently until potatoes are soft.  (This should take about 30 minutes)  Reserve ½ cup of the cooking liquid then drain potatoes.

Return potatoes to the pot and discard the bay leaf but keep the cooked garlic cloves in the pot with the potatoes. Allow potatoes to stand in the pot and dry a little while you melt the butter.

Melt the 4 tbsp butter in small skillet and add the rosemary and minced garlic.  Cook until just fragrant, about 30 seconds.  Add the melted butter and  ¼ cup of the cooking water to the cream cheese in a small bowl and whisk together.

Add this to the potatoes and smash or mash with a masher or mixer until the liquid has been absorbed.  If you need more liquid add the reserved cooking liquid 1 tbsp at a time until potatoes are slightly looser than desired, as they will thicken with standing.  Add salt and pepper to taste.


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