Garlic And Rosemary Smashed Potatoes

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Garlic And Rosemary " Smashed " Potatoes

 

1 1/2 pounds red potatoes, skin left on

1/4 cup sour cream

2 tablespoons butter

4 garlic cloves

1 tablespoon minced fresh rosemary

salt and pepper to taste

 

Preheat oven to 375 degrees.

Place garlic cloves in a small oven-safe pan or a

piece of foil and roast until lightly browned, about

20 to 30 minutes.

In a large pot, add potatoes and fill with water.

Cover and bring to a boil until potatoes are softened,

about 30 to 35 minutes. Drain potatoes through a

colander, return to pot (not on stove) and add sour

cream, butter, roasted garlic cloves and rosemary.

Mash the potatoes until few lumps remain. Season with

salt and pepper and serve immediately. Serves 4.

 

 

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