Garlic Rosemary Manchego Mashed Potatoes
From christinem 14 years ago
- 15 minutes to make
- Serves 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 shopping list
- 3 cloves of garlic shopping list
- 1 large sprig of fresh rosemary (to equal about a tbsp) shopping list
- 4 tbsp. butter shopping list
- 3 to 4 tbsp. milk shopping list
- 3/4 cup shredded manchego cheese shopping list
- salt and pepper to taste shopping list
How to make it
- Place steamer basket into a large saucepan and add about 1 inch of water to the pan.
- Cut potatoes into large 2 to 3" chunks - peeled or unpeeled, depending on your preference.
- 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)
- 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!)
- Add butter, milk and mash together; add in shredded cheese and mash (or blend with electric mixer) until desired consistency.
- Season to taste with salt and pepper.
The Rating
Reviewed by 5 people-
Yum! :) Okay... I steamed as directed, and used baby reds, purples and yellows. I opted not to peel. For me, the rosemary in these was perfect because it wasn't over powering. I always cook with whole sprigs of that herb, then remove them because bit...more
keni
in Sweet Home loved it
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