John Myers
Side Dishes: Garlic Mashed Potatoes with Rosemary and Thyme
The perfect side dishes: garlic mashed potatoes with rosemary and thyme recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 2 Fresh shallots
- 1 size Clove of garlic
- 1 tsp Cold pressed olive oil
- 60 ml Milk warm
- 70 ml Vegetable broth warm
- Salt, colored pepper from the mill
- 1 pinch Nutmeg
- 2 tsp Butter
- 5 Branches Rosemary fresh
- 4 Branches Lemon thyme fresh
- Peel the potatoes and cook them in salted water. In the meantime, peel off the shallots and the clove of garlic and dice finely. Wash the herbs and shake dry, strip off the rosemary needles and thyme leaves, chop finely. Heat the olive oil in a saucepan and fry the shallots and garlic until golden brown. Let cool and set aside.
- Drain the cooked potatoes and let them steam out. Mash roughly and gradually fill up with warm milk and vegetable stock. Mash into a smooth, semi-firm puree. Mix in the shallot and garlic mixture and the herbs. Season to taste with the spices. Finally, fold the butter into the puree and serve.
- Fits on many occasions, served this puree with kohlrabi schnitzel. Link to the recipe in step 4. Have fun trying it out!
- Crispy kohlrabi schnitzel with apple yogurt dip, cucumber and pear salad and mashed potatoes
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