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Garlic and Rosemary Mash Potato
Garlic and Rosemary Mash Potato

Before you jump to Garlic and Rosemary Mash Potato recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Wholesome eating helps bring about a feeling of wellness. We are likely to feel way less gross when we increase our intake of nutritious foods and lower our consumption of unhealthy foods. Eating fresh vegetables helps you feel a lot better than eating a slice of pizza. Choosing healthier food choices can be difficult when it’s snack time. Finding snack foods that help us feel better and increase our energy levels often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that you can use when you need a fast pick me up.

Whole grain snacks are an superb choice for a fast balanced snack. Starting your working day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Chips and crackers created from whole grains can be great for quick snack foods to eat on the go. Whole grains are always better than processed grains present in white bread.

There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to garlic and rosemary mash potato recipe. You can cook garlic and rosemary mash potato using 9 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Garlic and Rosemary Mash Potato:
  1. You need 4 medium potatoes, peeled and cut in half
  2. You need 2 tbsp butter
  3. Take 4 tbsp milk
  4. Take water, to boil potatoes
  5. Get pinch sea salt
  6. Use 2 garlic cloves
  7. Get tsp olive oil, extra virgin
  8. Get 1/2 tsp rosemary
  9. Use 1 tsp dijon mustard
Instructions to make Garlic and Rosemary Mash Potato:
  1. Preheat the oven to 200c/gas mark 6
  2. Roughly crush the garlic clove, leave skin on, place on a tray, drizzle with a splash of olive oil, and sprinkle with rosemary and a pinch of salt.
  3. Place in oven for 15-20 minutes, until roasted. Then remove and set aside until needed.
  4. In a saucepan, add enough water with a pinch of salt, and add the potatoes. Bring to the boil and boil for 15 minutes.
  5. Drain well when cooked.
  6. Remove skin from garlic and add to the pan along with the potatoes and mash well. Turn heat on to low.
  7. Add the milk, mustard and butter. And stir.
  8. Serve immediately.

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