Steamy, Creamy, Mashed Potatoes

I don't always eat white potatoes but when I do, I make sure they're organic yukon gold potatoes.

Smooth and creamy, like Paula Deen just spreads buttery love all over them (only after just boiling them in a little salt and water). And turning them into mashed potatoes, with roasted garlic, (and some real butter) it's like eating clouds from butter heaven! And it practically is, and with all the omega-3s from the pastured dairy, this is the one mashed potatoes recipe that won't send you there in a hurry. Delicious plain, or with a little gravy,enjoy them either way and you won't regret a single second you spent making them.

Roasted Garlic Mashed Potatoes:

• 7 medium, organic* Yukon gold potatoes  
• 1/4 cup Kerrygold butter
• 1/4 cup organic half and half
• 1/4 cup greek yogurt
• lots of pepper
• salt
• ½ tbsp rosemary
• 1 head roasted garlic,(just cover in olive oil and bake in a toaster oven for about 15 min, just be careful not to burn) squeezed out of skin

Directions:                    

1. boil potatoes till tender (you can also roast you’re garlic in the mean time too)
2. place immediately in cool water, and once cool enough to touch, peel, the skins should pull off pretty easily.           

3.      drain and mash potatoes oil and butter.

4.      Add the rest of the ingredients, mash and devour!

*and yes they do have to be organic as potatoes are part of the dirty dozen
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