Rosemary & Roasted Garlic Mashed Potatoes with Toasted Almonds

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Recipe - Rosemary & Roasted Garlic Mashed Potatoes with Toasted Almonds

From the Weston Kitchen


  • 1 lb Yukon gold potatoes
  • 1/3 cup coconut milk
  • 1/4 cup coconut butter
  • 3 tablespoons sliced almonds
  • 2 tablespoons fresh rosemary, chopped finely
  • 1/4 teaspoon salt
  • 5-8 cloves roasted garlic, to taste
  • 1 tablespoon olive oil
  • 1 head garlic, top cut off


This simple yet decadent mashed potato recipe is made all the more easy with a Weston Food Mill. 

  1. Step One | Roast Garlic Lay the head of garlic on a sheet of foil. Drizzle with olive oil. Wrap the foil up around the entire head. Broil at 400 degrees for 30-45 minutes, until inside cloves are soft & browned
  2. Step Two | Boil Potatoes Cube potatoes into 6ths and boil 20 minutes, or until fork-tender.
  3. Step Three | Toast Almonds Toast almonds in the oven at 400 degrees F for 3-5 minutes, until browned.
  4. Step Four | Prepare Mashed Potatoes Use a potato ricer or food mill to smash the potatoes into perfectly fluffy mashed potatoes.

Use a spatula to whip the coconut butter & coconut milk into the potatoes until uniform. Smash the roasted garlic in. Mix in rosemary and salt. Last, cut in the almonds gently so that they're not crushed.Serve hot with a sprinkle of roasted almonds and a sprig of fresh rosemary on top.

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