Garlic, Rosemary, and Mascarpone Mashed Potatoes

Mashed Potatoes

One of the first things I noticed after arriving in Rwanda was how often potatoes were served as sides for meals here. In fact, “chips” or fries seem to be served with the large majority of meals. After getting my fill of fries in the first few days, I started asking for substitutes and began to think of other ways to prepare the potatoes that we had in our pantry. With several other ingredients that I had left over in our fridge, I decided to make mashed potatoes. The first time I made this, I made them with BBQ chicken…which did not turn out as good as I had hoped when I excitedly bought BBQ sauce at the local supermarket. The chicken didn’t hit the spot but these mashed potatoes did! They may now be my go-to when I want a taste of home!

Garlic, Rosemary, and Mascarpone Mashed Potatoes

Equipment:

  •  Knife and cutting board
  • Measuring spoons
  • Large Saucepan
  • Potato Masher
  • Strainer

Ingredients:

  • 1 pound of potatoes, washed, scrubbed, and cut into 1 inch cubes (leaving skin on is optional)
  • 2-3 sprigs of rosemary
  • 4 cloves of garlic, minced
  • 2 tablespoons of mascarpone cheese
  • 4 tablespoons of milk
  • 4-5 tablespoons of butter
  • Salt, to taste

Instructions:

  • Put cut potatoes into your saucepan and fill with water until your potatoes are just covered. Add garlic and rosemary.
  • Boil potatoes over high heat until the potatoes are quite soft.
  • Remove rosemary sprigs and strain out any remaining water.
  • Add mascarpone cheese, milk, and butter to the saucepan with potatoes. Use a masher, fork, or spoon to mix the ingredients in with the potatoes and mash them together.
  • Enjoy!

{A Hint of Ginger | Pairing Ideas}: For tonight’s dinner, I paired the mashed potatoes with Chicken with Rosemary and Garlic Butter and some fresh, steamed green beans.

{A Hint of Ginger | Kitchen Hacks}: One kitchen utensil that I don’t always think about is a potato masher! Although it is a nice one to have on hand, it isn’t a necessity. If you cook down the potatoes until they are almost mashing themselves and the water has almost entirely evaporated, it will be much easier to mash the potatoes using a fork or slotted spoon.

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