Smashed Rosemary and Garlic Potatoes
6 servings
This is a lightened version of Cook's Country recipe. I am positive using 6 tablespoons of butter makes this even more delicious, but I have found 2 tablespoons enough. I also use rosemary because that is a herb I usually have on hand.
Adapted From:
Cook's Country
Notes
Many herbs will work in this recipe, and you can use more butter if you want.
Ingredients
Directions
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Gather and prep ingredients.
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Put potatoes in a large saucepan or Dutch oven. Cover with water until the water is 1" higher than potatoes. Add salt to the water. Bring to a boil.
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Once the water is boiling, reduce the heat so it remains at a simmer. Cook until potatoes are tender. A knife will slip in and out easily at this point. This can take around 20 minutes, depending on the size of your potatoes.
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Drain the potatoes in a colander.
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Add butter to empty pan and melt over low heat.
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Add the garlic, pepper, and rosemary to the butter. Stir for about 30 seconds to cook the garlic.
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Return the potatoes to the pan. Smash the potatoes gently with a large spoon or a potato masher. Stir as you go, to distribute the butter mixture. I like to keep large bit sized chunks of potatoes.
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Serve. Leftovers keep well in the refrigerator for a few days. You may want to add a little salt and a bit more butter when reheating.
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