Thursday, October 15, 2009

Rosemary mashed potatoes

You can either mash or whip these potatoes…personally, I like the lumps that are left behind when they’re hand-mashed. Since we’ve leaving the skins on, and they’re lumpy anyway, what’s a little more texture? :-)

We love these potatoes. They’re warm and filling in cooler weather, and the rosemary gives them a wonderful rustic flavor.

Rosemary Mashed Potatoes

Several sprigs of fresh rosemary or 2 – 3 t dried
4 – 5 Yukon gold potatoes
1/2 c milk (skim is fine)
3 – 4 T olive oil
Salt and pepper to taste

Cube the potatoes small while you get a pot of water boiling. Boil cubes until soft along with the rosemary, about 15 minutes. Drain the potatoes and remove the stems of the rosemary. Add the milk and oil, and mash together. Add salt and pepper.

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