Rosemary Garlic Butter Smashed Potatoes Food

ROSEMARY GARLIC BUTTER SMASHED POTATOES

Steps:

• Preheat the oven to 425°F.
• Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. Drain the water from the pan and set aside.
• On medium low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until fragrant. Stir in the rosemary and salt and pepper.
• Pour the butter over the potatoes and toss until coated. Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
• Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy. Watch so the garlic doesn't burn. Season with more kosher salt and pepper and serve hot.

GARLIC AND ROSEMARY 'SMASHED' POTATOES

Steps:

• Preheat oven to 375 degrees.
• Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes.
• In a large pot, add potatoes and fill with water.
• Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes.
• Drain potatoes through a colander; return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary.
• Mash the potatoes until few lumps remain.
• Season with salt and pepper and serve immediately.

SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES

Steps:

• Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact.
• In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper.
• Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm.

MASHED POTATOES WITH ROASTED GARLIC AND ROSEMARY

Steps:

• Preheat oven to 350 degrees.
• Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
• Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
• Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
• Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
• Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.

ROSEMARY GARLIC MASHED POTATOES

Steps:

• Prepare Roasted Garlic.
• Place potato pieces in medium saucepan; add water to cover and 1 teaspoon salt.
• Bring to a boil.
• Reduce heat; simmer, uncovered, 12 to 15 minutes or until potatoes are tender.
• Drain potatoes; set aside.
• Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often.
• Mash potatoes with potato masher until smooth.
• Add roasted garlic and milk mixture; beat with electric mixer until smooth.
• Beat in remaining 1/2 teaspoon salt and pepper.
• Serve hot.
• Roasted Garlic: Cut off top third of 1 large garlic head to expose cloves; discard top.
• Place head of garlic, trimmed end up, on 10-inch square of foil.
• Rub garlic generously with olive oil and sprinkle with salt.
• Gather foil ends together and close tightly.
• Roast in preheated 350 degree oven 45 minutes or until cloves are golden and soft.
• When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.

ROSEMARY AND GARLIC SMASHED POTATOES

Steps:

• Boil potatoes in water until tender but do not over cook them. Drain water. (It is up to the individual whether you want to peel the potatoes after they cook or not - i do not usually peel red potatoes).
• Keep potatoes warm.
• Heat 1 tbsp olive oil in pot and saute garlic for about 2 minutes.
• Turn off heat add rosemary, the remainder of olive oil and the 1/2 and 1/2.
• Add potatoes, smashing with potato smasher.
• Add salt and pepper to taste.
• Reheat on low heat if needed.
• Serve warm.

ROSEMARY-GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.

ROSEMARY MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
• Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.