It’s wintertime (a relative concept in Barcelona) and nothing goes better than a bit of stodge. There’s not much commentary needed for this post as mashed potatoes are pretty standard, but I feel as if this beloved side dish has been unfairly maligned. Potatoes aren’t terrible in and of themselves, it’s when you cover them with cheese and bacon and sour cream that they become calorie bombs. I think that the addition of rosemary and roasted garlic adds the flavor kick that you need with just a little butter and milk for creaminess.
- Three medium-sized yellow skinned potatoes, peeled and cut into 1″ chunks
- a sprig (about 4″ long) of fresh rosemary, or a 1/2 TB of dried rosemary
- 4-5 cloves (half a head) of roasted garlic*
- 75 ml semi-skim milk
- 1 TB butter
- cracked black pepper and sea salt to taste
* To make roasted garlic just drizzle a few cloves with olive oil and wrap them in aluminum foil to make a little packet. Place in oven on one of the top racks and roast under high heat for 20 minutes or so, until you can smell the garlic. The garlic will be soft and you can just squeeze it out of the papery skin.
Bring salted water to a boil and add potatoes and sprig of rosemary. Boil for 12-15 minutes or until the potatoes are tender. Drain and remove the rosemary stem if you’ve used a fresh sprig. Return potatoes to pot and add roasted garlic, milk and butter. Mash potatoes using a hand masher or a ricer. If you use a mixer you run the risk of over-mashing them and then they become gluey. Add salt and fresh cracked pepper to taste.
Servings: Two generous portions. 273 calories.