Rosemary & Roasted Garlic Smashed Potatoes

• Prep. Time: 5 min.
• Cook Time: 40 min.
• Yield: 4 servings

Everyone knows how to make mashed potatoes, right? Growing up, apart from boiling eggs, mashed potatoes were probably the second thing we all learned to cook. I have added my own flavors and aromas to make these smashers a crowd-pleaser, time and again.

I will use different potatoes based on the main dish or course that they will complement. Yukon Golds are rich and buttery, making them perfect to go with beef or a hardy Thanksgiving turkey dinner. Red skins are light and go very well with fish and seafood. Russets are very versatile; hence, they are suited for just about any meal, especially chicken and pork.

For the cheese, I prefer the stronger, more pungent Romano, but Parmesan is perfectly suitable for a milder recipe.

Ingredients

• 2 large russet potatoes
• 2 ounces of butter
• 1 cup of milk
• 1 sprig of rosemary
• 2 leaves of fresh sage
• 6 cloves of garlic
• 1 teaspoon olive oil
• 1/2 cup grated Romano cheese

Instructions

1. Preheat the oven to 400ºF.
2. Quarter the washed potatoes and prick the skins with a fork. Submerge the potato sections in water in a large pot and boil on high heat for about 40 minutes or until soft.
3. Place the garlic cloves on a square of aluminum foil, drizzle them with the olive oil, and seal the foil into a tight pouch.
4. Place the garlic pouch directly on the center oven rack, and roast for about 20 minutes or until the aroma of the roasted garlic is evident.
5. In a small saucepan, combine the butter, milk, whole rosemary sprig, and sage leaves. Allow the flavors to infuse over medium-low heat.
6. Allow to simmer for 20 minutes, then remove and discard the rosemary and sage.
7. Once the potatoes are fully cooked, drain them and mash them in a medium-sized mixing bowl.
8. Add the roasted garlic, then the butter and herb-infused milk. Stir well, then add the Romano cheese and stir well again.

The smashers are now ready to serve. Try these with pork schnitzel, chicken schnitzel, roasted poultry, or many fish dishes.

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If you are looking for some fancy fish recipes of mine, please try Red Snapper Pontchartrain, Thanjavur Talapia, or Sea Bass with Raspberry Coulis. If you’re seeking a belly-warming beef dish, try Braised Beef Short Ribs with Red Bordeaux Reduction.