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Have you tried this using your leftover mashed potatoes to make pierogies? Let us know how it went in the comments below!
You’ll need just a few simple tools for this recipe. You probably already have most of them in your kitchen:
Thanksgiving is not truly complete without mashed potatoes. In our article The Internet’s Best Mashed Potatoes, we tested out the highest-rated recipes we could find – then beat them. The result was our Creamiest Mashed Potato Recipe.
Now we’re back with a special spin on a Thanksgiving mashed potato as we introduce beautiful rosemary and roasted garlic to the dish. We even have a way of using your leftovers, although we seriously doubt you’ll have any. You may just want to make a double batch so you have some left for our Thanksgiving Leftover Pierogies.
This recipe is vegetarian and gluten-free, however, it is not vegan. You may be able to substitute the dairy ingredients for plant-based alternatives, but it will likely affect the final dish. We have not tested this substitution yet.
Yes! There are a couple of ways to do this. You can put 1.5 tablespoons of dried rosemary in a tea ball strainer and steep it in the butter and cream mixture for 5 minutes. If you don’t have a tea ball strainer, you can just add 1.5 tbsp of dried rosemary to the mixture. After 5 minutes, pass the mixture through a fine-mesh strainer to remove the rosemary.
Absolutely – we love to make this recipe with sage, thyme, or any combination of these herbs. They all pair well with the roasted garlic to make a great mashed potato.
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