Wednesday, February 12, 2014

Rosemary Smashed Potatoes

When my mom used to make baked potatoes for dinner I recall being the only one who ate the whole thing. Cleaning my plate has never been one of those things I struggle with (math, change, taking criticism, volunteering to be the designated driver, yes), but I am always hungry. Fortunately, in eating the skins of potatoes I was getting extra vitamins and fiber from my meal. Why do some recipes call for you to get rid of one of the healthiest parts of the vegetable? The skin has antioxidants in it! And vitamins! Not to mention, it's kind of a pain to take off. That's one reason this recipe is awesome (and easy). This is my adaptation of a few recipes for smashed potatoes I've tried from the Food Network

1 tablespoon sea salt, plus more for seasoning
1 1/2 pounds small mixed variety potatoes, cubed (some of mine were purple, hence the color) 
1/2 cup milk
2 tablespoons unsalted butter
2 teaspoons chopped garlic
1 whole sprig rosemary, plus more for garnish
1-1 1/2 cups Parmesan cheese, grated 
Freshly ground black pepper

Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain the potatoes and return them to the pot. Use a potato masher or large fork to mash the potatoes. Remove the rosemary sprig from milk mixture and discard it. Add the hot milk to the mashed potatoes. Add the Parmesan cheese next. Mix to combine and season with sea salt and freshly ground black pepper.

{also pictured: baked tofu}
I like how these potatoes ended up being the same colors as a rosemary plant :)


  1. Oh this sounds delicious! I love rosemary (my favorite herb) and add it to potatoes and forget it! We have a winner! Like you my plate is always clean when it comes to potatoes...actually when it comes to food in general :)

    Maria @ The Good Life

    1. and there's garlic too. That and herbs always pique my interest, too. I hope you like them Maria!

  2. Sounds delicious Devon. I'm always leaving the skin on the potatoes too. Because it's healthier of course, not because I can't be bothered to peel them, not that at all. I bought a little rosemary plant last week, so I'll look forward to having enough to harvest. I do so love that rosemary smell, I just can't walk past a rosemary plant without running it through my hand. Wonderful. I do love tofu too, I quite often sautee it with some shoyu.

    1. I love that smell too. Interesting how you like to run your hands along rosemary. Now I want to, too.

  3. I always leave the skins on! I like the extra bit of texture but the added nutrients don't hurt either :)
    That rosemary plant is beautiful :) I need to start giving mine a little bit of love since it has stopped raining so much here and it's an outside rosemary plant. That picture makes me so excited for spring!


I love to hear from you! I try to reply within the comment form.

Related Posts Plugin for WordPress, Blogger...