Garlic Rosemary Manchego Mashed Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
By steaming with fresh rosemary and garlic cloves, potatoes are infused with flavor before being mashed with manchego cheese, butter and milk. Bonus - the garlic is also softened in steaming to better blend in with the mashed potatoes. Ingredients:
2 lbs. potatoes, scrubbed |
3 cloves of garlic |
1 large sprig of fresh rosemary (to equal about a tbsp) |
4 tbsp. butter |
3 to 4 tbsp. milk |
3/4 cup shredded manchego cheese |
salt and pepper to taste |
Directions:
1. Place steamer basket into a large saucepan and add about 1 inch of water to the pan.
2. Cut potatoes into large 2 to 3 chunks - peeled or unpeeled, depending on your preference.
3. Place potatoes, garlic cloves and sprig of rosemary into steamer basket; cover and heat over high heat until water boils. Reduce heat to medium-high and continue cooking, covered, until potatoes are fork tender, about 12 minutes. (If you notice water has evaporated, add more)
4. Discard rosemary sprig and transfer potatoes and garlic to a large bowl. (You can add fresh rosemary later, but the steamed rosemary isn't too attractive!)
5. Add butter, milk and mash together; add in shredded cheese and mash (or blend with electric mixer) until desired consistency.
6. Season to taste with salt and pepper.
|
|