Garlic-Rosemary Mashed Potatoes

By es123

Ingredients

• 1 head garlic, cloves separated and peeled (you should have at least 15 cloves)
• 1/3 about 1/3 cup olive oil
• 4 small sprigs rosemary, plus more for garnish
• 24 ounces Yukon gold or other not-too-starchy potatoes (about 3 large), peeled
• 1 1/2 teaspoons salt
• freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350°F. Put the garlic and the rosemary sprigs into a small ovenproof dish with a cover (I use my adorable LeCreuset peppers). Pour olive oil to cover–this will vary depending on the size of your dish–cover, and bake for about 25 minutes, until the oil is sizzling and the garlic is soft but only just barely golden. Remove from the oven.


Meanwhile, cut the potatoes into large chunks. Place them in a medium saucepan and fill with water to cover the potatoes by 1-2 inches. Add 1/2 teaspoon salt and bring to a boil over medium-high heat, then reduce the heat and simmer, uncovered, until the potatoes are very tender, about 20 minutes after the water has boiled.

Scoop the potatoes, leaving the water in the pot, and put them into a large mixing bowl. Mash them with a wooden spoon, adding about 1/4 cup of water from the saucepan as you go. Add 10 cloves of the roasted garlic, the rosemary leaves (remove the stems), the remaining 1 teaspoon salt, and 4 tablespoons of the oil. Taste the potatoes and add more oil or garlic cloves if you’d like

Otherwise, transfer to a serving bowl, garnish with fresh rosemary and a grind of black pepper, and serve.