Garlic Rosemary Mashed Potatoes Recipe - Allrecipes.com
Garlic Rosemary Mashed Potatoes Recipe
  • READY IN 35 mins

Garlic Rosemary Mashed Potatoes

Recipe by  

"Garlic and rosemary add great flavor to these creamy mashed potatoes!"

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
  2. RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2010

Comfort food at it's best! There's nothing like really good, creamy mashed potatoes and this was no exception. I cut the recipe in half and used red skinned potaotes. I didn't have evaporated milk, so I just used regular low fat milk. The garlic and rosemary paired together nicely, although I did cut back on the rosemary a bit.

 
Most Helpful Critical Review
Jan 04, 2011

These were good, but I needed to use way more evaporated milk than it called for. I would use regular milk in the future (evaporated just adds calories and didn't make it special) and add enough to make the potatoes a good consistancy.

 
Sep 25, 2002

Fabulous taste! I used regular milk as needed to make the potatoes creamy.

 
Oct 24, 2005

Used jarred minced garlic as a timesaver; added more garlic as well as more butter. Used heavy cream. Loved the flavor but I hated having the little bits of rosemary popping up every where. Solution? Maybe grind the rosemary or do as the recipe says and finely chop.

 
Jul 24, 2006

Oh these are so very good! I was hesitant to try, because my guys are mashed potatoes and gravy guys, but everyone liked these and no one even asked if we had any gravy. I'll fix these again.

 
Oct 25, 2010

Loved these potatoes! First off, I doubled this recipe so we'd have lots of leftovers. I didn't add the garlic in while boiling the potatoes, I waited until they were done and then added about 3 tablespoons of minced garlic before mashing. I added a full 2 tablespoons of dried rosemary. While the potatoes were boiling, I poured a little of the milk over the rosemary and it helped to soften them up a little bit. Loved the flavor of these and will definitely make them again!

 
Apr 06, 2006

I just used regular 2% milk and mashed by hand - if you overmash you end up with "gluey" potatoes and that's easier to do with a mixer, but oh my this was sooooo yummy!! and soooo easy - I made it in conjunction with the Roast Chicken with Rosemary by Nanette - http://chicken.allrecipes.com/az/RoastChickenwithRosemary.asp - what a fabulous dinner. I just added a nice side salad and voila a gourmet tasting dinner with VERY little effort!! Make sure you get GOOD fresh rosemary - I like Living herbs from California. The rosemary also makes the potatoes look pretty with all the little green flecks!

 
Nov 23, 2010

It was tasty! I did add about 3 tablespoons of sour cream to make it creamier.

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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