Mashed Potatoes, Carrots & Fried Rosemary

Mashed Potatoes, Carrots & Fried Rosemary

Ready to serve with any sauce, and a great side for proteins!

Adapted from BlueApron


Metric System
  • 12 oz carrot
  • oil
  • salt
  • black pepper
  • 2 tbsp cheese
  • 12 oz potato
  • 1 clove garlic
  • Step 1

    Step 1

    Serve together.

    Step 2

    Remove from the oven.

    Step 3

    Arrange in an even layer. Place in oven.

    Step 4

    Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat.

  • 0.75 lb carrot
  • oil
  • salt
  • black pepper
  • Step 5

    Place an oven rack in the center of the oven, then set temperature to 450°F.

    Step 6

    Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Step 7

    Add the fromage blanc and a drizzle of olive oil; season with salt and pepper.

  • 2 tbsp cheese
  • oil
  • salt
  • black pepper
  • Step 8

    Turn off the heat. Drain thoroughly and return to the pot.

    Step 9

    Add the diced potatoes and 1 smashed garlic clove to the pot of boiling water.

  • 0.75 lb potato
  • 1 clove garlic
  • Step 10

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

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