Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
catch23, 11/15/06
Garlic Rosemary Mashed PotatoesIngredients (use vegan versions): vegetable stock or water and vegetable bullion
potatoes peeled and cut into 1/2 inch cubes
branch of fresh rosemary*
1/2 teaspoon salt
about 1 tablespoon finely minced onion
3-4 cloves garlic finely minced or pressed
1 tablespoon olive oil
extra olive oil (optional), salt and pepper to taste
Directions:I made these one night when I was out of margarine and craving mashed potatoes. The omission of milk and margarine leaves the potatoes a little stiffer than the traditional type. They are best when hot and should be mashed with a hand mixer for added fluffiness (if that's a word). You can add soy milk and margarine if you want to, but I think it would subtract from the warm, savory flavor the rosemary, garlic and bullion give. I left the amount of potatoes and vegetable stock open because everyone had different numbers of mouths to feed.
*Get a full branch of rosemary if you can. It's easier to pluck one branch out than to fish out lots of tiny leaves. If you can't find a branch then use about 1/4 cup fresh rosemary. Fresh is FAR superior to dried rosemary. Make an extra trip to the store if you have to!
Put potatoes in a large pot. Add vegetable stock or water and bullion until the potatoes are just covered. Add rosemary. Cover, bring to a boil and add salt. Recover and boil 15-40 minutes.
Meanwhile warm up 1 tablespoon olive oil in a small pan. Add onion, sautee for 3 minutes. Add garlic, sautee for one minute. Set aside.
The potatoes are done when they slide off a fork when pierced. When they are done, drain them, remove rosemary and return to pan. Stir around pan over low heat for a minute or two to burn off any excess water.
Transfer to large bowl. Add onions and garlic, extra olive oil (optional), salt and pepper.
Mix with hand mixer to desired consistency. Serve immediately.
You will want to inhale these but don't. Potatoes up the nose can't be fun.
Serves: varies
Preparation time: 20-40 minutes
