Angelic Garlic Mashed Potato with Fresh Rosemary and Extra Virgin Olive Oil.

Let's talk potato.  The other day I was watching a cooking show where the host was making mashed potato.  I'm the first to admit that although I have very good intentions, I do get a little carried away with my use of butter.  Well, I'm a perfect angel compared to this cook.  Two sticks of butter was tossed into the potato followed by sour cream, cheddar cheese, a heavy dose of salt and wait for it, yes, another stick of butter.  It was a bit of a turn off.  I want a wonderful taste but I don't want to ingest that amount of fat, I have enough trouble with my waistline as it is.  I wondered how I could achieve angelic potatoes.  This is my offering.  By boiling the garlic and rosemary along with the potatoes, they seem to infuse their flavor. I tried it out on the family last night and got the hoped for result. "What did you put in the potatoes?" they asked,"they're mad good."  Score.

Angelic Garlic Mashed Potato with Fresh Rosemary and Extra Virgin Olive Oil.

6-8 medium potatoes, peeled and halved

2 garlic cloves, in their skins

1 large fresh sprig of rosemary

2 - 3 tablespoons olive oil

A couple of grindings of black pepper

Pinch of sea salt

2 -3 tablespoons of grated Parmesan cheese

1/4 cup of skimmed milk

Fill a large saucepan half way up with water and put it on to boil.  Add the potatoes, rosemary and garlic.

Boil the potatoes, garlic and rosemary for about 15-20 minutes, until the potatoes are soft.  Drain.  Remove the rosemary and garlic to a cutting board.

Squeeze the garlic out of their skins and chop very finely along with the rosemary.  Add this back to the pot with the drained potatoes.  Add the milk, a few tablespoons of olive oil, Parmesan, salt and black pepper.

Mash it all together, add more oil, milk or cheese if you desire.

I just had to show the milk bottle because I so enjoy it - it's like the old fashioned milk bottles the milkman used to bring to the house in England.

The potatoes go with just about anything.  Although the photo doesn't show it, they have a lovely golden color - I assume from the olive oil. Serve with a sprig of rosemary, enjoy and feel virtuous. 

Let's talk potato.

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