Description
A perfect side dish combining creamy mashed potatoes with roasted garlic and fresh rosemary for a flavorful addition to any meal.
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes, peeled and chopped
- 1 whole bulb Fresh Garlic
- 2 tbsp Fresh Rosemary, chopped
- 4 tbsp Unsalted Butter
- 1 cup Heavy Cream
- Salt and Pepper to taste
Instructions
- Boil the peeled Yukon Gold potatoes in salted water until they are fork-tender, about 15-20 minutes.
- Prepare the garlic by cutting off the top of the bulb, drizzling it with olive oil, wrapping it in foil, and baking at 400°F for 30 minutes.
- Once the potatoes are done, drain them and return to low heat for a few minutes to evaporate excess moisture.
- Add butter and heavy cream to the potatoes and mix until smooth.
- Squeeze the roasted garlic cloves into the potato mixture along with the chopped rosemary. Mash to your desired creaminess.
- Season with salt and pepper, stir well, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Boiling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg