The Mashed Potatoes of Love

March 09, 2011|By Jasmine Wiggins

Right around Valentine's Day I was searching for a recipe for mashed potatoes. I had never made them before. I know, I think that makes me part-alien or something. I decided to make them as part of a Valentine’s dinner for the boyfriend, who could probably eat mashed potatoes everyday.

I came across this recipe over at Martha Stewart, only there was one thing missing from the recipe: the quantity of potatoes. I still liked the idea and decided to use it for inspiration. I reduced the heavy cream and subbed in half and half instead.

Rosemary Garlic Mashed Potatoes

1 1/2 lbs red potatoes
4-5 cloves garlic, smashed
1/2 tsp black pepper
1 tsp sea salt
3 sprigs of rosemary
1/2 C half and half
1/4 C of butter or 1/2 stick

Bring a pot of water to boil. Scrub potatoes, leave the skin on. Add potatoes to boiling water. Let cook until pretty tender. I want to say mine took between 20 and 25 minutes. You can tell when they’re done by piercing it with a fork. If it mashes well, you’re good. Drain potatoes.

In a saucepan, combine, half and half (or cream if you choose), butter, rosemary, garlic cloves, salt and pepper. Stir over medium heat until it starts to boil. Lower heat and let simmer for about 15 minutes. Be careful not to scald!


Take out the rosemary, and pour the mixture over the potatoes. Mash. If you find you need more butter or cream, add until you get your favorite consistency.  Season with more salt if needed.

Even though I am not the biggest mashed potatoes fan, I really liked this recipe. It will be my go-to mashed potato recipe for a while.

Note: I’ve made this recipe with and without bacon. The boyfriend loves it both ways, and so do I. It adds a nice texture. If you’re willing to try something new, I say give it a shot.

UPDATE : My dear friend, freelance mashed potato consultant and expert says whole milk works fine. "Just add more." she says.

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