Rosemary Mashed Potato Rösti
Updated: Aug 25
Do you have lots of leftover mashed potatoes from Thanksgiving, or just not in the mood for traditional mashers? Bake up some mashed potato röstis and treat yourself to some warm and crispy pillows of carb-loving goodness!
1 ½ lbs red russet potatoes, rinsed & cubed
2 large eggs, room temperature
½ sweet onion, diced
2 garlic cloves, minced
1 tsp dried rosemary
1 tsp black pepper
½ tsp dried sage
¼ tsp sea salt
½ cup Parmigiano-Reggiano, grated
1 green onion, thinly sliced
1 ½ tbsp extra virgin olive oil
½ tbsp rosemary infused olive oil
1 tbsp oat milk, room temperature
¼ cup Italian style breadcrumbs
Salt & pepper to taste
In a large sauce pot, place the cut potatoes and fill the pot with cold water until the potatoes are covered with about 1 inch of water. Add 1 tsp of sea salt and stir. Heat on high until the water is boiling and cook until fork tender.
While the potatoes are cooking, add ½ tbsp of olive oil to a sauté pan and heat on medium-low heat until it shimmers. Add the onions and garlic and sauté until translucent, about 3 to 5 minutes. Set aside.
Once the potatoes are cooked, drain them into a colander. Return to the pot and mash with a potato masher until there are no lumps. Add the sautéed garlic and onions, eggs, rosemary, sage, black pepper, salt, Parmigiano-Reggiano, green onion, milk, and breadcrumbs. Mix until well combined. Add additional milk to adjust the texture if necessary. Season with additional salt and pepper to taste.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
On the baking sheet, using a small biscuit cutter, add a scoop of potato mixture to shape the röstis (about 1 inch thick). Sprinkle with an additional thin layer of breadcrumbs. Gently press the breadcrumbs into the top of the rösti with your fingertips. Carefully remove the biscuit cutter and repeat the remaining potato mixture.
Bake for 10 to 12 minutes, or until golden brown.