A delightful twist on classic mashed potatoes, enhanced with a blend of fresh and dried herbs for a flavorful side dish.
Peel and chop the potatoes into even chunks.
Cutting the potatoes into similar-sized pieces ensures even cooking.
Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
Test the potatoes with a fork; they should be soft and easily pierced.
Drain the potatoes and return them to the pot to dry out slightly over low heat.
Drying the potatoes helps them absorb the creamy ingredients better.
Mash the potatoes using a potato masher or ricer.
For a smoother texture, use a ricer; for a chunkier texture, stick with a masher.
Mix in the cream cheese, sour cream, garlic powder, and fresh rosemary until smooth and creamy.
Ensure the cream cheese is softened for easier mixing.
Season with salt and black pepper to taste.
Taste as you go to achieve the perfect seasoning balance.
Transfer the mashed potatoes to an oven-safe dish, cover with foil, and reheat in a preheated oven at 180°C (350°F) for 20 minutes before serving.
Reheating in the oven ensures the potatoes stay warm and creamy.
Serve the mashed potatoes garnished with additional fresh rosemary or parsley.
Adding a garnish not only enhances the flavor but also improves the presentation.
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