Roasted Mashed Potatoes
With Garlic and Rosemary. The perfect side for our beer-braised pot roast recipe!
Preheat oven to 375°F. Cut garlic bulbs in half and cover in olive oil, salt and pepper.
Place into oven-proof dish and cover with aluminum foil. Roast for 40-45 mins or until garlic is a deep golden brown colour. Set aside.
To extract the garlic, simply squeeze the bulbs (upside down) into a bowl. Boil potatoes in salted water for 18-20 mins, or until fork-tender. Set aside.
In a kitchen mixer, fitted with a paddle or whip attachment (or using a bowl and spatula), beat mashed potatoes (while they are still hot) at medium speed.
Incorporate butter, rosemary, roasted garlic, salt and pepper.
- 4 large baby potatoes, peeled and roughly chopped into 1” cubes
- 2 whole garlic bulbs
- 2-3 tbsp olive oil
- 2 rosemary sprigs, stripped and finely chopped
- 2-3 tbsp salted butter
- Salt and pepper to taste