These aren’t your average mashed potatoes laden with cream and butter. Mashing the potatoes with infused rosemary-garlic olive oil infuses every bite with delicious flavor, and using the starchy water instead of cream lightens up the recipe.
Garlic-Rosemary Mashed Potatoes
- 2 russet potatoes
- 3 cloves garlic
- 2 sprigs rosemary
- 4 tablespoons olive oil
- salt and pepper
1. Prepare Potatoes
Preheat oven to 425° F. Peel and cut potatoes into a 1-inch dice. In a medium pot cover potatoes with cold, salted water. Bring water to a boil, then reduce heat to medium and cook until potatoes are very tender and easily pierced with the tip of a sharp knife, about 15 minutes.
2. Prepare Garlic-Rosemary Oil
While potatoes are cooking, smash garlic. Heat 4 tablespoons olive oil, rosemary (leaves only), 1 pinch salt, and smashed garlic cloves in a small pan over medium-low heat until oil just starts to simmer, about 1-2 minutes. Remove from heat, cover, and set aside to steep.
3. Finish Potatoes
Drain potatoes, reserving ½ cup cooking water in a cup on the side. Return potatoes to pot and add garlic-rosemary oil. Mash well, adding enough reserved potato water to make creamy mashed potatoes. Taste and add salt and pepper as needed.