Garlic-Rosemary Mashed Potatoes
If you have around 1 hour to spend in the kitchen, Garlic-Rosemary Mashed Potatoes might be an excellent gluten free and lacto ovo vegetarian recipe to try. For 30 cents per serving, you get a side dish that serves 8. One serving contains 163 calories, 4g of protein, and 2g of fat. It will be a hit at your Thanksgiving event. A mixture of baking potatoes, garlic bulb, rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Johnny Garlic's Famous Garlic and Rosemary Mashed Potatoes, Garlic-Rosemary Mashed Potatoes, and Garlic-rosemary Mashed Potatoes.
Instructions
Scrub and pierce potatoes.
Bake at 400° for 45-55 minutes or until tender. Meanwhile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb.
Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoon oil. Wrap foil around bulb.
Bake at 400° for 30-35 minutes or until softened. Cool for 10 minutes.
Squeeze softened garlic into a large bowl.
Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. mash potatoes. In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture.
Add milk and salt; beat until fluffy.