Creamy Garlic Rosemary Mashed Potatoes Recipes

CRISPY GARLIC ROSEMARY SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Place potatoes in a large pot and cover with water. Salt the water generously. Bring to a boil and cook until potatoes are fork tender, about 20 minutes; drain and cool slightly.
• In a small bowl, combine melted butter, garlic and rosemary. Drizzle a large sheet pan with olive oil.
• Arrange potatoes on the pan, leaving about an inch of space between potatoes. With a potato masher or fork, press down on each potato until it flattens, but is still held together by the skin.
• Drizzle the butter mixture over the potatoes. Sprinkle with additional rosemary, if desired. Season with salt and pepper.
• Bake for 20-25 minutes, or until potatoes are golden brown.

JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES

Steps:

• Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
• Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
• Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

ROSEMARY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.

ROSEMARY-GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.

ROSEMARY GARLIC BUTTER SMASHED POTATOES

Steps:

• Preheat the oven to 425°F.
• Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. Drain the water from the pan and set aside.
• On medium low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until fragrant. Stir in the rosemary and salt and pepper.
• Pour the butter over the potatoes and toss until coated. Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
• Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy. Watch so the garlic doesn't burn. Season with more kosher salt and pepper and serve hot.

CREAMY GARLIC/ ROSEMARY MASHED POTATOES

Steps:

• In lrg. pan fill with water and bring to a boil on med-med hi heat, add chopped potatoes and boil 10-15 minutes or until potatoes are tender. drain water from potatoes,turn burner down to low heat. using the same pan add remaining ingrdients and mix with electric hand mixer until smooth. ready to.
• serve.

CREAMY ROSEMARY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
• Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
• In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
• Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

ROSEMARY MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
• Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.)