Mashed potatoes are one of those quintessential sides dishes that often grace dinner tables across the world. Don’t get me wrong, a basic mashed potato has its place, but it’s also fun to shake them up a bit! Jamison is a strictly plain mashed potato sort of guy and Alexis actually doesn’t care for mashed potatoes, so I don’t shake them up often, but when I do oh my!
Rosemary is one of my favorite all time things. I can’t even begin to explain to you my adoration for rosemary. I like it dried, I like it fresh and oh my the smell of rosemary can just perk me right up on the weariest of days! In other words rosemary is good!
By pairing two simple ingredients garlic and rosemary, with a little Parmesan, you end up with a really fabulous, really delicious side dish that really hits the spot. What is better than that?
What You’ll Need:
1 bulb of garlic
Extra virgin olive oil
2 pounds of red skinned potatoes
2 tablespoons of butter
1/3 cup of fat free half and half (or any other type of dairy)
1 tablespoon of crushed Rosemary or 2 tablespoon of freshly chopped rosemary
Freshly ground black pepper
1/3 cup of Parmesan cheese (the kind you shred yourself)
Preheat oven toe 425 F.
Cut the top of the bulb of garlic off and place on a piece of foil. Drizzle with olive oil and then wrap up the foil around the bulb. Place in a preheat oven for 20-30 minutes, until garlic sticks tender.
Let cool and then squeeze the roasted cloves of garlic out of the skin. Set aside.
Cut red skinned potatoes into chunks (don’t remove the skins) and place in a pot with salted water. Bring to a boil and cook until fork tender.
While the potatoes are cooking place butter and half and half in a large glass bowl and microwave for 30 seconds or so until butter is melted and half and half is warm. Add roasted garlic, rosemary, a generous pinch of sea salt and some freshly ground black pepper and stir until incorporated. If your garlic is chunky then mash it a bit to make it a bit more smooth.
When potatoes are done drain well and add them to the bowl with the butter mixture along with the Parmesan. Using a potato masher, mash the potatoes and stir to mix in the ingredients from the bowl. I like the texture to be a bit chunky, but you can mash them as fine as you like.
Notes: The garlic can be roasted and stored in the fridge for up to a week. You could also sprinkle on some chopped parsley on top if you liked.