Roasted Garlic Mashed Red Potatoes with Rosemary & Parmesan

The Hubby makes a mean Roasted Garlic Mashed Red Potato dish – this year for Thanksgiving was no different.  We decided to add rosemary and Parmesan this time around – everyone was very pleased with the result!

This is easy to make ahead – there is always so much chaos in the kitchen right before it is time to eat, having one less person in there helps me keep my sanity a little bit! 

We made these the day before Thanksgiving and warmed them up in the crockpot a few hours before eating.  They were deliciously perfect!

Roasted Garlic Mashed Red Potatoes with Rosemary & Parmesan
Serves 10-12

6 heads of garlic, roasted
5 pounds red potatoes, cleaned, cut into chunks
2-3 sprigs rosemary
3 cups butter
1/2 cup Parmesan cheese, grated
Salt & pepper to taste

He roasted 6 heads of garlic earlier in the week and stored in a zip top bag in the refrigerator until it was time to use them.  We sprinkle a little olive oil, salt, and pepper on the garlic heads before roasting. 

Add the cut red potatoes to a large pan and fill with water until covered.  Remove the rosemary from the stems and add to the water.  Boil until fork tender.

While they are boiling, remove the garlic cloves from the heads, cut, and mash into a paste.  You can do this with the back of a knife or a mortar and pestle. 

Once the potatoes are done, drain and put back into the pan.  He mashes them as he mixes in the other ingredients using a wooden spoon.  Add the smashed garlic cloves, the butter, the Parmesan cheese, and salt & pepper to taste.  The hubby definitely tastes along the way – add more or less ingredients to suit your tastes!

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