Mashed Potatoes with Garlic and Rosemary 



Instructions

1. 1

   In a large pot, cook the potatoes in salted water until tender, about 20 minutes. Drain.

2. 2

   Meanwhile, in a small saucepan, bring the milk, garlic, and rosemary to a boil. Let steep for about 10 minutes. Remove the rosemary sprig.

3. 3

   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.