Roasted Garlic Rosemary Mashed Potatoes
The perfect Thanksgiving side. Roasted garlic brings new life to the traditional mashed potato side dish.
Servings: 4 people
Calories: 225kcal
Ingredients
- 2 lbs Yukon potatoes scrubbed clean
- 1 cup Heavy cream
- 2 tbsp Unsalted butter
- 1 tsp Salt less if serving with gravy or other salty toppings
- 2 sprigs Rosemary
- 1 head Garlic
Instructions
- Slice off top 1/2" of garlic head and wrap in tin foil.
- Place potatoes and garlic directly on the middle rack, or baking sheet, for 30-40 minutes or until soft; a fork should go in with almost no resistance. (It is better to overcook than to undercook.)
- While potatoes are cooking heat heavy cream and butter in a sauce pan. Keep below a simmer.
- Using kitchen twine tie together sprigs of rosemary and add to sauce pan.
- Once butter and cream are combined and just under a simmer, turn off heat and steep rosemary for 5 minutes.
- Remove potatoes and garlic from oven and while still hot, with an oven mitt or tongs, cut potatoes in half and scoop out the potato from the skins.
- Mash the potato with a hand masher or a ricer. Stand/hand mixer options are not required.
- Pour hot butter and cream mixture into mashed potatoes and fold in mixture with a spatula until combined. No chunks should remain.
- Add the salt. Taste and adjust as needed.
- Garish with chives and freshly cracked black pepper.