Creamy Garlic-Butter Mashed Potatoes
“Light and creamy mashed potatoes are a must on Thanksgiving, and these potatoes will have you going back for more!” ~ Sarah
•12-16 large Yukon Gold potatoes, peeled, and cubed
•1 head fresh garlic
•1 tablespoon safflower oil
•1 cup butter
•1 tablespoon dried rosemary, crushed
•1 tablespoon chopped dried or fresh parsley
•Salt and pepper to taste
•2 cups milk (or more depending on how creamy you want your potatoes)
•Extra parsley for garnish, -optional-
1: Cut the top off garlic head so each clove is exposed. Brush with oil and wrap in foil. Bake at 350 F 25-30 minutes. Set aside.
2: Cover peeled and cubed potatoes with water and simmer on stove medium-high until soft.
3: Mash potatoes with butter, rosemary, parsley, salt, and pepper . Squeeze cooked garlic cloves through a garlic press into potatoes.
4: With an electric beater beat potatoes until thoroughly combined, pour milk in, beat constantly until you have your desired consistency.
5: Garnish with extra parley if desired and serve warm.
Yield: 12-16 servings
Store in refrigerator 3-4 days