"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rosemary Garlic Mashed Potatoes Recipe

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This recipe for Rosemary Garlic Mashed Potatoes, by , is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Lyons
Added: Monday, August 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head garlic
Extra-virgin olive oil
3 lbs. potatoes peeled and cut into cube
1 1/2 c. heavy cream
3 sprigs rosemary
1 stick (8 Tbsp.) unsalted butter, at room temperature
Freshly ground black pepper and Kosher salt to taste

Directions:
Directions:
Cut the top off the garlic and wrap it in foil leaving the top cut edge exposed. Drizzle on some EVOO and bake for 45 minutes or until the garlic is soft and caramelized. Remove from the oven and let cool.
Peel the potatoes, cut them into cubes, and put them into a medium sized pot. Cover them with water and add a big pinch of salt. Bring them to a boil over high heat, then lower the heat to medium and simmer until they are tender, about 20 minutes. Drain them well.
While the potatoes are cooking, warm the cream and rosemary in a small pot over low heat. When you are ready to mash, strain out the rosemary.
When the potatoes are dry but still hot, put them in a large bowl and mash, or use your Kitchen Aid mixer. Squeeze in the garlic and add some of the warm cream. Mix well, then add the butter and mix again. Add more cream if they are too dry. Taste and adjust seasoning with salt and pepper.

 

 

 

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