Garlic Rosemary Mashed Potatoes
- Number of Servings: 4
Ingredients
1 lb Yukon gold potatoes, unpeeled, scrubbed, cut into small pieces4 cloves garlic, peeled and crushed1 Tbsp olive oil1 tsp fresh rosemary1/3 cube vegetable bouillon dissolved in 3/4 cup waterblack pepper to taste
In a saucepan, cover potatoes with water and bring to a boil. Once boiling, lower heat to simmer and add garlic.
In a small pan heat the bouillon and water and reduce by half. Add rosemary, cover and set aside.
When potatoes are very tender, drain in a colander, put back in pot and mash with olive oil and rosemary broth. Since the skins are still on, these are not smooth mashed potatoes, more rustic and textured.
Salt and pepper to taste
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
In a small pan heat the bouillon and water and reduce by half. Add rosemary, cover and set aside.
When potatoes are very tender, drain in a colander, put back in pot and mash with olive oil and rosemary broth. Since the skins are still on, these are not smooth mashed potatoes, more rustic and textured.
Salt and pepper to taste
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 164.7 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 2.3 g
- Protein: 2.6 g
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