Crispy Garlic Smashed Potatoes with Cheddar Rosemary Dip – Cabot Creamery

Ingredients

• 2 pounds baby Yukon Gold potatoes, washed
• ¼ cup olive or neutral flavored oil such as vegetable oil
• 4 teaspoons of salt, divided
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• Coarse sea salt, optional
• 1 cup whole milk
• 2 tablespoons Cabot Unsalted Butter
• 1 fresh garlic clove, finely minced
• 2 tablespoon unbleached all-purpose flour
• 4 ounces Cabot Vermont Sharp Cheddar , shredded (1 cup)
• ½ tablespoon fresh rosemary leaves, finely chopped
• ¼ teaspoon salt