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Roasted Garlic & Rosemary Toasted Mashed Potatoes


  • 5-6 Idaho potatoes
  • 1 cup milk
  • ½ stick butter, cut into cubes
  • 5 sprigs of fresh rosemary
  • 5 cloves fresh garlic
  • Extra virgin olive oil
  • Salt
  • White pepper

Temperature: ° F


Have a large pot of water ready on the stove. In a small oven proof dish, roast the cloves of garlic with a little bit of extra virgin olive oil at 350F for 30 minutes. Make sure the oven rack isn’t too high in the oven, don’t want to garlic to burn and become bitter. Once finished, remove from the oven and mash with a fork. Set aside. Peel the potatoes and cut into smaller pieces, and place immediately into the pot of water. This will keep the potatoes from turning brown. Once all of the potatoes are peeled and cut, bring the pot of water to a boil. Boil the potatoes for about 20 -30 minutes. The potatoes are done with a fork can pierce the potato with little to no effort. Remove the rosemary from the stem and chop. Drain the potatoes and place back into the empty pot. Add the mashed garlic and rosemary. With a potato masher, start smashing the potatoes adding bits of butter and milk at a time. Continue this process until the potatoes are smooth. Season with salt and white pepper. Transfer potatoes to the 9x9 baking dish. Place the oven rack in the center and turn the broiler on high. Place the potatoes in the oven and toast under the broiler. Make sure to keep an eye on it because you don’t want the top to burn. Potatoes are finished with the top is a nice brown color.

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