Angelic Garlic Mashed Potato with Fresh Rosemary and Extra Virgin Olive Oil.
6-8 medium potatoes, peeled and halved
2 garlic cloves, in their skins
1 large fresh sprig of rosemary
2 - 3 tablespoons olive oil
A couple of grindings of black pepper
Pinch of sea salt
2 -3 tablespoons of grated Parmesan cheese
1/4 cup of skimmed milk
Fill a large saucepan half way up with water and put it on to boil. Add the potatoes, rosemary and garlic.
Boil the potatoes, garlic and rosemary for about 15-20 minutes, until the potatoes are soft. Drain. Remove the rosemary and garlic to a cutting board.
Squeeze the garlic out of their skins and chop very finely along with the rosemary. Add this back to the pot with the drained potatoes. Add the milk, a few tablespoons of olive oil, Parmesan, salt and black pepper.
Mash it all together, add more oil, milk or cheese if you desire.
I just had to show the milk bottle because I so enjoy it - it's like the old fashioned milk bottles the milkman used to bring to the house in England.
The potatoes go with just about anything. Although the photo doesn't show it, they have a lovely golden color - I assume from the olive oil. Serve with a sprig of rosemary, enjoy and feel virtuous.
Let's talk potato.
These sound very good to me too! I have fresh rosemary that I use with chicken, pork, and sweet potato hash. My daughter would never let me put much butter in the mashed potatoes, so that would turn me off too. I often avoid many recipes that use so much butter, even when baking! Nice job here!
ReplyDeleteMashed potatoes are the perfect comfort food. We sometimes use Greek yogurt in our mashed potatoes in lieu of butter.
ReplyDeleteIt's been in the high 80's here so mashed potatoes have not been on our radar. I did make popovers last night and it felt weird to be eating our favorite fall meal in summer like weather.
I will definitely bookmark this recipe for fall! Love the milk bottle, btw!
All that fat does sound off-putting! I have had mashed potato with olive oil before, and it is very good, but the addition of garlic and rosemary, well yes, I am sure that would make them "mad good" Can't wait to try these.
ReplyDeleteLook really delicious mary:))
ReplyDeleteMary, these look Delicious! I need to trim my rosemary back so I know what I will be adding it to now!
ReplyDeleteThese potatoes sound tasty. I've never had them made with olive oil but I bet the flavor goes very well with the garlic and rosemary.
ReplyDeleteI love potatoes, mashed, baked, roasted, chipped. In fact I love them done any way.
ReplyDeleteThis does sound delicious though. I've never thought of putting olive oil in them. Might just try that!!!
They look delicious! I'd have cut all that out, too. Your recipe looks so good with a lot of flavor, who needs all the fat.
ReplyDeleteThose look fabulously delicious Mary! We are real mashed potato nuts in this house!! xxoo
ReplyDeleteI feel kind of like rosemary and potatoes were meant to go together. This looks like some serious comfort food!
ReplyDeleteThese look amazing. I have stopped cooking potatoes as much as I used to just because of the butter. I am going to try your recipe. They look creamy and fluffy too.
ReplyDeleteI love butter but sometimes too much is just too much. Your recipe sounds awesome and I'm so excited to try the garlic and rosemary in the pot - love that!! I have also never used EVOO in my mashed potatoes, but I am trying that, too!
ReplyDeleteThis looks heavenly, so glad to find your blog! Being a Turkish blogger living in England, I sure will treasure this recipes, we love a good mash!
ReplyDeleteI'm always amazed at how some people consume butter like others consume water! I don't blame you for wanting to find a better way to make wonderfully, creamy and delicious potatoes... I think you found the perfect solution!
ReplyDeleteOh, I love the sound of this! I am going to try herbs while boiling the potatoes next time. Thanks!
ReplyDeleteHow delicious, they would be perfect with lamb or with fish, or on a shepherd's pie! Thank you. Jude x
ReplyDeleteWhat a lovely idea- I completely agree- fat doesn't always mean flavour. Sometimes it just means....fat.
ReplyDeleteYUMMM! wow, you made mashed potatoes rise to a whole new level with this recipe! Amazing
ReplyDeleteI love the garlic and rosemary infusion - what a clever idea. I use too much butter but I don't use anywhere near that much in my potatoes. If I follow your directions I'll be happy and butter free. :)
ReplyDeleteThese look so creamy! I bet a small drizzle of truffle oil would be perfect on these!
ReplyDeleteA smooth and creamy mash is always nice to eat with almost all mains. Yours looks just like a perfect mash :D
ReplyDeleteI love adding garlic to the potato boiling water but the addition of rosemary is totally new to me and I really can't wait to try it
ReplyDeleteI am sure this is so tasteful!Garlic and rosemary are a great match!xxx
ReplyDeleteWe're off of starchy veggies and sugar for awhile. So...I made this "mashed faux potatoes" with cauliflower. We couldn't believe how much it had the texture and somewhat the taste of potatoes. I'll bet yours were so delicious with the fresh rosemary thrown in.
ReplyDelete"mad good"! I like that and they do look heavenly or indeed angelic. Mmmmmmm :P
ReplyDeleteThese are certainly healthy mashed potatoes, with the fresh garlic, and rosemary. This is certainly the best way to enjoy them...nothing like extra virgin olive oil to add flavor, and keep it light and healthy:DDD
ReplyDeleteMary, I love the combination of rosemary and olive oil, perfect for these mashed potatoes. I've made roasted potatoes with this combination and will now have to give these mashed potatoes a try.
ReplyDeletePerfect twist on mashed potatoes! What´s not to love about this recipe?
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