Food on the Hill: Mashed Potatoes With Rosemary

This week’s recipe: Mashed Potatoes with Rosemary
Photo by Sue York/


1 1/2 pounds of red medium size potatoes, scrubbed and cut into quarters
2 bays leaves
5 cloves of garlic, whole
5 tablespoons butter
¾ teaspoon fresh rosemary, chopped fine
2 cloves of garlic, pressed
6 oz. cream cheese, softened
½ cup chopped onions
½ teaspoon fresh black pepper
1 cup of reserved potato water


Put the potatoes in a pan with water enough to cover them by two inches. Simmer about 25- 30 minutes until fork tender.  Reserve 1 cup of potato water.  Drain the potatoes and discard bay leaves.  Mash the potatoes very lightly.

In a small sauce pan, melt the butter. Add onions.  Cook on medium heat until the onions start to just get a little color on them.

Photo by Sue York/

Add the chopped rosemary and pressed garlic. Heat for 1 minute. Lower the heat on the stove to low and add the cream cheese. Mix until melted.

Photo by Sue York/

Add the butter/cheese to the potatoes and mix lightly.  If they look too dry, add potato water a little at a time. Mix lightly.

Mashed Potatoes with Rosemary
Photo by Sue York/


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