Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
If you have approximately 30 minutes to spend in the kitchen, Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu might be a great gluten free recipe to try. This recipe serves 6 and costs 95 cents per serving. One portion of this dish contains approximately 10g of protein, 25g of fat, and a total of 370 calories. It is perfect for Thanksgiving. This recipe is liked by 88 foodies and cooks. A few people really liked this side dish. Head to the store and pick up butter, salt and pepper, potatoes, and a few other things to make it today. It is brought to you by Diethood. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is pretty good. Similar recipes are Johnny Garlic's Famous Garlic and Rosemary Mashed Potatoes, Garlic-Rosemary Mashed Potatoes, and Rosemary-Garlic Mashed Potatoes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 stick butter
6 garlic cloves, minced
1/2 cup shredded parmesan cheese
6 large potatoes, washed and cut in 4 wedges
3 sprigs rosemary
salt and fresh pepper, to taste
1 cup sour cream
water
Equipment:
pot
potato masher
Cooking instruction summary:
Add cut potatoes into a large pot and cover with cold water. Cook over medium heat and simmer potatoes for 15 to 20 minutes or until fork tender.Strain potatoes.In a deep pot (you can use the one you used for the potatoes) add butter, garlic and rosemary sprigs.Cook over medium-low heat until butter starts to brown.Remove from heat.Remove rosemary sprigs and discard.Add potatoes to the prepared butter.Season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.Add parmesan cheese and sour cream; mash using a potato masher until smooth and creamy.Taste for salt and pepper and adjust accordingly.If you like the potatoes creamier, add more sour cream. Serve.
Step by step:
1. Add cut potatoes into a large pot and cover with cold water. Cook over medium heat and simmer potatoes for 15 to 20 minutes or until fork tender.Strain potatoes.In a deep pot (you can use the one you used for the potatoes) add butter, garlic and rosemary sprigs.Cook over medium-low heat until butter starts to brown.
2. Remove from heat.
3. Remove rosemary sprigs and discard.
4. Add potatoes to the prepared butter.Season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.
5. Add parmesan cheese and sour cream; mash using a potato masher until smooth and creamy.Taste for salt and pepper and adjust accordingly.If you like the potatoes creamier, add more sour cream.
6. Serve.
Nutrition Information:
covered percent of daily need
