Mashed Potatoes with Garlic and Rosemary
Mashed Potatoes with Garlic and Rosemary
Ingredients
- 8 cups (2 litres) Yukon Gold potatoes, peeled and cubed
- 1/2 cup (125 ml) milk, approximately
- 3 cloves garlic, finely chopped
- 1 sprig fresh rosemary
- 1/2 cup (125 ml) butter, cubed
- Salt and pepper
Instructions
- In a large pot, cook the potatoes in salted water until tender, about 20 minutes. Drain.
- Meanwhile, in a small saucepan, bring the milk, garlic, and rosemary to a boil. Let steep for about 10 minutes. Remove the rosemary sprig.
- With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée until smooth with the milk. Season with salt and pepper.
Mashed Potatoes with Garlic and Rosemary