A holiday classic, Garlic and Rosemary Whipped Potatoes are a tasty and wholesome side.
|8||Large Potatoes, peeled and quartered|
|2 cups||(500 mL) Milk or cream|
|½ cup||(125 mL) Butter|
|½ tsp||(2 mL) Salt|
|1||Sprig fresh rosemary or 1 tsp (5 mL) dried|
|3||Cloves garlic, minced|
PLACE potatoes in a large pot, cover with salted water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 15-20 minutes.
PLACE milk (or cream), butter, rosemary and garlic in a small saucepan. Place over medium heat until butter is melted and milk/cream is hot but not boiling. Turn heat to low and steep for 15 minutes. Remove rosemary.
MASH potatoes using a potato masher then using a hand mixer slowly combine the hot liquid with the mashed potatoes. Gradually increase the speed from low to medium-high as potatoes begin to whip. Continue until the potatoes are light and fluffy. Season to taste with salt and serve hot.
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