Rosemary-Garlic Mashed Potatoes
November 16th 2009 -
Ingredients:
4 1⁄2 lb Yukon Gold or all-purpose potatoes, peeled and quartered
6 large cloves garlic, peeled
2 sprigs fresh rosemary or 1⁄2 tsp dried
1⁄2 stick (4 Tbsp) butter
3 oz 1⁄3-less-fat cream cheese (Neufchâtel)
1⁄2 tsp each salt and pepper
Garnish: rosemary sprigs
Directions:
Cook potatoes, garlic and rosemary in a large pot in liberally salted water to cover 25 to 30 minutes until potatoes are tender when pierced. Remove and reserve 1 cup cooking water. Drain potatoes in a colander; remove rosemary sprigs, if using.
Return potatoes and garlic to pot. Add next 4 ingredients; mash until almost smooth. Gradually add reserved water and mash until smooth and fluffy. Spoon into serving dish and garnish.
Planning Tip: Can be prepared up to 1 day ahead. Spoon into oven-to-table or microwave-safe serving dish. Refrigerate covered. Reheat in microwave, covered with lid or vented plastic wrap or in a covered baking dish in 350°F oven 30 minutes.
