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Our family started growing some of our food a couple years ago. We have a large 30 foot long raised bed my husband and father worked many hours to build.
We’ve had our successes and failures over the last couple years. We live in Florida which means we basically live in opposite land from most of America growing schedule. Our garden flourishes in the Fall and early Spring. Once the heat of summer approaches everything except tomatoes, peppers, okra, and a few herbs, shrivel up and die…exactly the way of I feel come July and a 100º heat wave.
Even with 100º summers the oregano, rosemary, and mint herbs I planted in the very beginning continue to thrive, threatening to take over much of the garden. If you are looking for super easy herbs to grow I highly recommend these three. You can nearly neglect them (they do need water, of course) and they will continue to grow and flourish. Perfectly low maintenance!
The other day while picking up at my food co-op I spotted a locally grown bag of red potatoes. I immediately remembered back to my mom making roasted red potatoes with rosemary while growing up. I loved those savory potatoes bites she often made with a pot roast. My first love for rosemary came from those potatoes…thank you, mom!
I needed that bag of potatoes! Nostalgia!
I bought the bag of potatoes, but instead of roasted red potatoes decided to head down the mashed potato road. Mixed with chicken broth, olive oil, fresh rosemary from our garden, roasted garlic, and Parmesan Cheese…perfection! With one bite my husband declared them better than Carrabba which I am taking as a complicate with the assurance that mine are 100% real, made with real nourishing ingredients!
First you will need to roast garlic.
If you’ve never roasted garlic let me tell you, you are in for a treat! I usually roast a couple bulbs of garlic at at time. I use the extra garlic mashed with olive oil on crackers, spread on fresh bread, or in homemade hummus (recipe coming).
* 1 (or more) whole garlic bulbs
* good quality olive oil
Cut the top off the garlic and peel any loose excess outer skin (there will still be skin around the garlic holding it together). Pour olive oil over the garlic and massage your garlic with the oil.
Cover with foil and roast at 400º for 45 minutes or until the garlic is tender.
Once cool to touch squeeze garlic into a bowl and mash with a fork. You can add a bit of olive oil if needed to help make the garlic “mashable”.
Garlic Rosemary Mashed Potatoes (serves 4 people)
* 6 red potatoes (I left the skins on, you can peel them if you wish)
* 1 teaspoon fresh finely chopped rosemary
* 2 teaspoons real salt
* 1/2 cup freshly grated Parmesan Cheese
* 1/4 cup olive oil
* 1 bulb roasted garlic (see above)
* Chicken broth (about 1/4 cup)
* fresh ground pepper
Clean the potatoes and cut in half. If you would like to peel them now is the time. I chose to leave the skins on. Place in a pot and cover with water. The water should just barely cover your potatoes. Add 1 teaspoon salt to the water.
Bring potatoes to a boil, reduce heat to medium and cook until tender.
Place boiled potatoes in your large bowl with your roasted garlic. Add 1/2 cup cheese, fresh pepper, 1 teaspoon salt, and chopped rosemary. Mash with a hand masher or electric mixer. Slowly add in olive oil and then chicken broth (you may not need 1/4 cup). Add enough broth until your potatoes are whipped and creamy.
Top with butter if desired (who would not desire butter!?).
Serve and enjoy!
You can find this and other recipes on this week Weekly Real Food Meal Plan.