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This twist on traditional mashed potatoes turns out great. Rosemary is rich in B Vitamins, iron and calcium. Potatoes offer up some Vitamin C and potassium. Happy Holidays!
Ingredients:
2 pounds potatoes, peeled and cut thinly
1 cup almond milk (or plain soy milk)
3 tsp. garlic powder
3 Tbsp. ghee
1 Tbsp. minced fresh rosemary
1 tsp. Herbamare
pepper to taste
Place potatoes in a large pot with water and boil until tender. Drain the potatoes and return them to the pot. Use a potato masher to mash the potatoes.
Place the pot over low heat and stir in the milk, garlic powder, ghee, rosemary, Herbamare, and pepper to taste. Serve on plates and top with fresh rosemary if desired.
This recipe is linked to Gluten-Free Wednesdays, Your Recipe, My Kitchen, Homemaker Monday and Full Plate Thursday.
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I am passionate about healthy living and believe nutritious food can be delicious-even for those living with food allergies. I cook and bake without gluten and with limited grains and dairy. Cheers to radiant health and vibrant living!
Hi Laura,
We just love the combination of potatoes and rosemary, this is a great recipe. Hope you are having a great holiday week end. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!
Miz Helen
Thank you so much Miz Helen. I will be coming back again this week-I love your recipes!