Garlic And Rosemary "Smashed" Potatoes
Vicki Butts (lazyme)
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- 1 1/2 lb
- red potatoes, unpeeled
- 1/4 c
- sour cream
- 2 Tbsp
- garlic cloves
- 1 Tbsp
- fresh rosemary, minced
- salt and pepper, to taste
1Preheat oven to 375 degrees.
2Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes.
3In a large pot, add potatoes and fill with water.
4Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes.
5Drain potatoes through a colander; return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary.
6Mash the potatoes until few lumps remain.
7Season with salt and pepper and serve immediately.