Recipes

Garlic & Herb Mashed Potatoes

The combination of our creamy garlic sauce and fragrant basil pesto elevates these potatoes from simple side dish to sophisticated comfort food. While red potatoes provide texture, it’s the infusion of rosemary-scented butter and rich parmesan that makes these potatoes truly unforgettable.

Ingredients

2½ pounds red potatoes, unpeeled and cut in 1 to 1½-inch sized chunks
4 Tablespoons unsalted butter
2 tablespoons Armanino Creamy Garlic Sauce
1 teaspoon Armanino Basil Pesto Sauce
1 teaspoon fresh rosemary leaves, finely minced
1 cup half & half
¼ cup grated parmesan
¼ teaspoon kosher salt + more to taste
¼ teaspoon ground black pepper

Directions

Put the chopped potatoes in a large pot and cover with cold water. For every four cups of water, add 1 teaspoon kosher salt.
Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork – about 20-25 minutes.
While the potatoes are cooking, melt the butter in a small saucepan.
Off the heat, add the rosemary and allow to infuse for 10 minutes.
After 10 minutes, add the half and half, bring just to a boil and turn off the heat.
Stir in the creamy garlic sauce and basil pesto. Set aside, off heat, until needed.
When the potatoes are ready, drain well in a colander and return to the pot.
Add the butter mixture, parmesan, salt and pepper; mash with a potato masher to the desired texture. If too thick, add a bit more half and half. Taste and add more salt if needed.
Transfer to a serving bowl and garnish with butter and fresh rosemary sprigs. Serve hot.

Chef’s Tips

Use a waxy potato – red skinned are ideal but Yukon golds will work as well.
The mashed potatoes can be made up to a day ahead and chilled. To reheat, either microwave or place in a buttered casserole dish and reheat in the oven. If too thick, stir in additional half & half and always taste and add additional slat and pepper if needed.
Leftover mashed potatoes? Top a pot pie made with leftover turkey, Add chicken stock and additional cream, milk or half and half for a nice soup. Pat into cakes, coat in breadcrumbs and pan fry until golden brown for a nice side or breakfast dish.