Creamy Garlic Rosemary Mashed Potatoes
When my sister and I were smaller, we would come home from school everyday looking for snacks. And you know what? We almost ALWAYS made mashed potatoes. I can't believe I'm admitting this. It's a little embarrassing! We would go home everyday and make mashed potatoes and pile them high with salt, pepper and butter, and eat them all.
It wan't a healthy decision, but it was a damn delicious one.
Nowadays, I prefer my mashed potatoes much closer to their original form. Not a lot of add ins, slightly chunky in texture, and creamy. Sooo creamy.
It took me a lot of years to realize that to have those creamy mashed taters, I didn't have to use milk or butter (or their substitutes) at all. Potatoes are easily manipulated, but also very easily ruined. Too much spice, over mixing, or not being cooked long enough and you have a gloppy, starchy mess on your hands.
But guess what? I think after all those years (and countless afternoons) of smashing potatoes, I have figured it out. Its simple, easy, and the best effing garlic mashed you'll ever have!
6 medium red potatoes
1 cup vegetable broth
1 teaspoon salt
1/4-1 teaspoon pepper, to taste
2 tablespoons nutritional flakes
4 cloves garlic, chopped
1 tablespoon fresh rosemary, chopped
Put 6 cups of water and a sprinkle of salt in a large pot, and bring to a boil.
Once boiling, add potatoes and lower heat to medium. Cook for 35-40 minutes or until fork easily pokes into the soft potatoes.
Remove from heat, drain out water, and place potatoes directly into a stand mixer or large mixing bowl with hand beaters nearby.
Begin to slowly beat potatoes, adding in vegetable broth, s&p, nutritional flakes, garlic, and rosemary.
Mix on medium speed for several minutes. You want everything to be well combined, but you don't want to over beat the potatoes and lose all the chunks!
Once mixed, serve immediately (they will still be warm!) or refrigerate for up to 3 days.