Best Rosemary Garlic Mashed Potatoes
Creamy mashed potatoes infused with rosemary and garlic, perfect for holiday meals or everyday dinners.
Equipment
- small saucepan
- large saucepan
- Colander
Ingredients
- 800 g potatoes (4 medium)
- 200 ml olive oil
- 1 tablespoon butter
- 100 ml semi-skimmed milk
- 1 teaspoon fresh rosemary chopped
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
Instructions
- Peel the garlic cloves and place in a small saucepan with the oil.
- Bring the oil to a simmer over medium heat, then lower the heat and cook the garlic for 15 minutes.
- Peel the potatoes and cut them into cubes around 1 centimetre or half an inch.
- Place the potatoes in a large saucepan and cover with water. Add the lid and cook over medium-high heat for 10 to 15 minutes until tender.
- Drain the potatoes in a colander, then return to the saucepan to keep warm.
- Take the rosemary needles off the stem and chop finely. Mash the garlic with a knife.
- Add the garlic confit, butter, and rosemary to the potatoes.
- Mash the potatoes thoroughly, adding the milk as needed.
- Season the potatoes to taste and grate in some nutmeg for extra flavour.
- Serve immediately.
Notes
For extra creaminess, warm the milk before adding it to the potatoes.