Garlic Rosemary Smashed Potatoes
Prep time
Cook time
Total time
Soul satisfying when you've been outside on a blustery fall day.
Recipe type: Side Dish, Vegetarian
Serves: 4
  • 6 c. water
  • 12 small potatoes, skins on (Col White variety, home garden, Lummi Island)
  • 6 cloves fresh garlic, pressed or finely minced (fresh from the ground, heads should not be dried) (home garden, Lummi Island)
  • ½ c. butter (homemade using Fresh Breeze heavy cream, Lynden)
  • 1 Tbsp. fresh rosemary (home garden, Lummi Island)
  • 1½ tsp salt
  • Optional: ½ cup milk
For Quick Caramelized Onion Topping:
  • 1 Tbsp. butter (homemade using Fresh Breeze heavy cream, Lynden)
  • 2 Tbsp. apple cider vinegar (BelleWood Acres, Lynden)
  • 1 small yellow onion, thinly sliced (home garden, Lummi Island)
  • 1 small red onion, thinly sliced (home garden, Lummi Island)
  1. Bring water to a boil in a large stock pot. Wash and roughly chop potatoes into same-sized pieces. Add chopped potatoes to pot and boil for 10-20 minutes until soft (test with a fork periodically - the fork should slide into the potato without resistance, but should not fall apart).
  2. Drain the water off the potatoes. Add butter, garlic, rosemary and salt. Use a potato masher or fork to smash the potatoes and mix all ingredients until potatoes begin to become smooth.
  3. For a smoother mash, add a half cup of whole milk or more butter. Top with caramelized onions (see below) for a delicious tang!
Quick Caramelized Onion Topping:
  1. Melt butter into saute pan over medium heat. Add onions and saute for about 8 minutes, stirring occasionally. As onions turn golden and slightly crisp, deglaze the pan with apple cider vinegar. Cook another 8 - 10 minutes until onions are caramelized and moisture has mostly cooked away.
Recipe by Whatcom Locavore at