Garlic Rosemary Smashed Potatoes
Last year we tried growing the Col White variety of potatoes in our garden, an early producing variety. They were creamy and delicious, and we really enjoyed experimenting with them in some of our favorite potato recipes.
Here’s a recipe my daughter created that is soul satisfying after being outdoors on a chilly fall day.
- 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
- 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)
- 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).
- 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.
- For a smoother mash, add a half cup of whole milk or more butter. Top with caramelized onions (see below) for a delicious tang!
- 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.