Italian Mashed Potatoes

2 poundsrusset potatoes, peeled and quartered
1 tablespoonKosher salt plus more as needed
2 headsroasted garlic, cloves peeled and pulp reserved
1/2 cuphalf & half, warmed, plus more as needed
4 tablespoonsunsalted butter
1/4 cupextra-virgin olive oil
1 tablespoonfinely chopped fresh rosemary
freshly ground black pepper

Equipment List



Place the potatoes and 1 tablespoon salt in a large saucepan and add enough cold water to cover the potatoes by 1 inch. Bring to a boil over high heat, reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain well in a colander.

Place the potatoes back into the pot, add the roasted garlic pulp, butter and 1/2 cup of the half & half. Mash the potato mixture until the desired consistency. Add more half & half to thin the mixture as needed and stir in the rosemary.

Season to taste with salt and pepper. Transfer the potatoes to a serving dish and serve immediately.

Serves 4 to 6.

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