Ingredients
Equipment
Method
- Cut off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for about 35 minutes. Let cool, then squeeze out the soft cloves.
- Peel and chop the potatoes evenly. Place them in a pot, cover with salted water, and boil until fork-tender, about 15–20 minutes. Drain well.
- While warm, mash the potatoes using a ricer for a smooth texture.
- In a small saucepan, warm butter, cream, chopped rosemary, and roasted garlic until butter melts and mixture is fragrant.
- Stir the warm infused mixture into the mashed potatoes. Add salt and pepper to taste. Mix until creamy.
- Optional: Stir in Parmesan cheese. Serve warm, garnished with fresh rosemary or melted butter drizzle.
Nutrition
Notes
To lighten the recipe, substitute half the potatoes with cauliflower. For a dairy-free version, replace butter with olive oil and cream with oat milk. Add Parmesan for a savory twist, or drizzle truffle oil for a holiday upgrade.