Roasted Garlic and Rosemary Mashed Potatoes

Isn’t it interesting how random things can stick in your memory…..how things like certain food or perfumes can remind you of something or someone?

This happens to me every time I make mashed potatoes.

When I put the pan of cooked potatoes in the sink to mash them up, I always think of the time that my grandmother told me a scouring pad once fell in her mashed potatoes.

I can just picture that happening so I move the sponge and scrubber far away from my potatoes when I’m mashing them up.

Have you ever tried mashed potatoes made with the skins left on?

They’re really good.  The skins add just a bit more of a hearty texture to it.

These skin-on mashed potatoes are flavored with rosemary and have yummy roasted garlic in every bite.

If you have leftovers they make a super delish potato pancake too.

Let’s check out the ingredients.

Russet potatoes, dried rosemary, bulb of garlic, milk, half and half, salt, pepper and butter.  And chopped parsley for garnish.
Here’s how to make it.

The garlic needs to be in the oven about 25 minutes before the potatoes start to cook.

For the Roasted Garlic:

Preheat oven to 375 degrees F.

Lay the bulb of garlic on a piece of foil that’s about the size of a dinner plate.

Drizzle the olive oil over the garlic, and top with 3 pinches of dried Rosemary.

Make a tent over the garlic and tightly wrap the edges of the foil.  Place on a baking sheet and roast in the oven for about 40 minutes.

After the garlic is roasted, use the flat part of a small knife, and press down on the end of each clove to squeeze out the roasted garlic.  Set aside.

For the Potatoes:

Wash the potatoes and cut off any scars or bruises.  If some of the potatoes are larger than the others, cut the larger ones in half.

Fill a medium size pot with water that’s about 3 inches from the top of the pan.

Bring the water to a boil,

and,

add the rosemary.

Then add the potatoes.  Cook for about 20 minutes or until fork tender.

When the potatoes are done, using a fork or large spoon, remove just the potatoes from the water and put them in another medium size pan or large bowl for mashing.

Add the salt, pepper,

butter,

roasted garlic,

milk, and

half and half.

Whip with a hand mixer or use a potato masher.

Do a quick taste test to see if more salt is needed.

Serve while hot.

Top with butter and garnish with chopped parsley.

Enjoy.

Print

Skin-On Roasted Garlic and Rosemary Mashed Potatoes

Yield: Serves 3

Ingredients:

For the Roasted Garlic:
1 small whole bulb Garlic
1 tablespoon Olive Oil
3 pinches of dried Rosemary

For the Potatoes:
5 medium size Russet Potatoes
1 tablespoon dried Rosemary
3 tablespoon Butter
1/3 cup Milk
¼ cup Half and Half
1/2 teaspoon Salt (or salt to taste)
1 tablespoon chopped Parsely (for garnish)

Directions:

The garlic needs to be in the oven about 25 minutes before the potatoes start to cook.

For the Roasted Garlic: Preheat oven to 375 degrees F. Lay the bulb of Garlic on a piece of foil that’s about the size of a dinner plate. Drizzle olive oil over the garlic, and top with 3 pinches of dried Rosemary. Make a tent over the garlic and tightly wrap the edges of the foil. Place on a baking sheet and roast in the oven for about 40 minutes.

After the garlic is roasted, use the flat part of a small knife, and press down on the end of each clove to squeeze out the roasted garlic. Set aside.

For the Potatoes: Wash the potatoes and cut off any scars or bruises. If some of the potatoes are larger than the others, cut the larger ones in half. Fill a medium size pot with water that’s about 3 inches from the top of the pan. Bring the water to a boil and add the potatoes.

Cook for about 20 minutes or until fork tender. When the potatoes are done, using a fork or large spoon, remove just the potatoes from the water and put them in another medium size pan or large bowl for mashing.

Add the salt, pepper, butter, roasted garlic, milk, and half and half. Whip with a hand mixer or use a potato masher.

Do a quick taste test to see if more salt is needed. Serve while hot. Top with butter and garnish with chopped parsley.

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14 Responses to “Roasted Garlic and Rosemary Mashed Potatoes”

  1. #
    1
    Ashley — December 3, 2012 at 1:51 pm

    These sound so so good. Mashed potatoes are one of my favorites – but I usually just make them plain. I love the addition of rosemary!

    Reply

    • CouponClippingCook — December 3rd, 2012 @ 9:18 pm

      Hi Ashley, so glad you like this. The rosemary adds a nice touch of flavor. Thank you for stopping by!

      Reply

  2. #
    2
    Elizabeth — December 3, 2012 at 8:40 pm

    Oh my goodness.. how I love mashed potatoes.. in any form. But my favorite way is skin on! I usually get outvoted in my house, but these just might work. Gorgeous. I could eat these right now.

    Reply

    • CouponClippingCook — December 3rd, 2012 @ 9:22 pm

      Hi Elizabeth, maybe you can sneak a potato or two in your mashed potatoes with some of the skin on and no one will notice. Thank you for stopping by!

      Reply

  3. #
    3
    baker street — December 6, 2012 at 12:15 am

    No one has made mashed potatoes look so pretty! The shot of the cream being poured, the knob of butter melting – Mmmm. Just wonderful, Nancy!

    Reply

    • CouponClippingCook — December 6th, 2012 @ 9:23 am

      Hi There, thank you very much! I was lucky that some of the rosemary I grow had flowers on it. Have a great day!

      Reply

  4. #
    4
    Peggy — December 10, 2012 at 9:55 am

    Oh I can just tell how creamy and flavorful these potatoes are!

    Reply

    • CouponClippingCook — December 10th, 2012 @ 8:31 pm

      Hi Peggy, thank you! Happy Holidays to you!

      Reply

  5. #
    5
    joan — December 14, 2012 at 1:23 pm

    I love anything with rosemary and mashed potatoes are a definite comfort food for me. Yum.
    Ha My sister and I were just talking about what things really stick in our minds from when we were young. Random…definitely. :)

    Reply

    • CouponClippingCook — December 14th, 2012 @ 9:04 pm

      Hi Joan, thank you so much for stopping by. Have a nice weekend!

      Reply

  6. #
    6
    S — February 11, 2013 at 11:02 am

    I am allergic to raw potato peel (if i try to peel them my eyes go red and my throat is itchy..not a pretty sight) so I do keep the peel on my mashed potato. This recipe is definitely something I will be trying in the near future :)

    Reply

    • Nancy — February 12th, 2013 @ 12:20 pm

      Hi There, my goodness, I can see why you wouldn’t want to peel potatoes with that kind of reaction to the raw potato peel. Sounds like it’s okay for you to eat them though. So glad you stopped by. Have a great rest of the week!

      Reply

  7. #
    7
    Terri — November 14, 2014 at 10:19 am

    I seem to have acquired a sensitivity to dairy .. I have been using Earth Balace for butter, but was wondering what you would use for the half and half. I think coconut milk is to thin. Almond milk might work. My soy creamer has a bit of sugar in it and I don’t think I want that… Please help

    Reply

    • Nancy — November 15th, 2014 @ 11:39 am

      Hi Terri, I think the almond milk would be a great idea. It’s certainly thick enough because sometimes I use nonfat milk and it works well; and almond milk is even thicker. Also, if you like garlic, put an extra bulb of it in the foil and roast 2 at the same time. Just in case you prefer to have more garlic flavor in the mashed potatoes. Use just one of the bulbs first, then do a taste test, and if you think more garlic would taste good, then you’ll have extra to add. And if not, you’ll have an extra bulb to make garlic bread with or even put in the cavity of your turkey. Thank you very much for stopping by and Happy Holidays!

      Reply

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