My daughter Joan created this delectable recipe, inspired by ingredients harvested from our home garden. Our garden is small, but we grow an amazing amount of food in it.
A caramelized onion topping is what really sets this recipe apart in terms of flavor. The sweetness of the caramelization and the slight bite of the garlic make a perfect taste combination with the creaminess of the Col White potato texture.
And who doesn’t like the potato and fresh rosemary combination? It’s one of my favorites!
Note: click to find the Caramelized Onion Topping recipe.
- 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
- 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* for a delicious tang!
Home garden, Lummi Island
Islander Grocery, across from the ferry dock, Lummi Island