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Rosemary-Garlic Mashed Potatoes

Source of Recipe


From "Southern Living Country Music's Greatest Eats"



List of Ingredients



• 4 medium-size garlic buds, cut in half crosswise
  
• Heavy-duty aluminum foil
  
• 2 tablespoons olive oil
  
• 4 sprigs fresh rosemary, cut in half
  
• Salt to taste
  
• 12 Yukon gold potatoes, unpeeled and cut into large cubes
  
• 1½ cups heavy cream
  
• ¾ cup unsalted butter
  
• Freshly ground black pepper, to taste
  






Instructions



1. Preheat oven to 400° F.
   Place bottom halves of garlic buds on four 12-inch squares of heavy-duty aluminum foil, cut sides up, and drizzle with 1 tablespoon olive oil. Top with rosemary sprigs, sprinkle with salt, and drizzle with remaining olive oil. Top with remaining garlic bud halves, cut sides down. Seal foil packets tightly. Bake at 400° for 40 to 45 minutes. Remove foil packets from oven; set aside to cool.
   
   
2. Bring potatoes, salt, and water to cover to a boil in a large Dutch oven over medium-high heat; cook 10 minutes or until potatoes are tender. Drain potatoes, and return to Dutch oven. Squeeze roasted garlic cloves over potatoes; discard rosemary sprigs and garlic skins. Mash potatoes to desired consistency; set aside and keep warm.
   
   
3. Heat cream and butter in a medium saucepan over low heat until butter melts. Stir cream mixture into potatoes. Add more salt and pepper to taste.
   
   
   Makes 10 to 12 servings