Instructions

roast the garlic

1. Preheat the oven to 350 degrees. Peel the garlic cloves and place in the center of a piece of tin foil. Drizzle the olive oil over the garlic cloves. Fold the foil into a packet and secure with another piece of foil to make sure the oil doesn’t drip out. Roast in the oven for thirty minutes. Let rest for five minutes before opening.

make the potatoes

1. While the garlic is roasting cut the potatoes into equal sized cubes. Put the potatoes into a large pot and cover with water. Bring to a boil and then reduce to a simmer until fork tender (approximately 5-10 minutes depending on the size of your cubes). Drain the potatoes in a colander and return to the pot. Heat the broth and pour it into the pot. Use an immersion blender to mash the potatoes to a smooth consistency (you can totally use a potato masher too, i just like my immersion blender to make them extra creamy easily). Add the roasted garlic and the rosemary to the potatoes and blend it all together a little. Add in salt and pepper to taste and serve!