Garlic Rosemary Mashed Potatoes

Ingredients

Yukon Gold Potatoes

2 pounds, peeled and cut into chunks

Salt

1 teaspoon, plus more to taste

Black Pepper

1/2 teaspoon, freshly ground, plus more to taste

Whole Milk

1 cup

Unsalted Butter

1/4 cup

Fresh Rosemary

2 sprigs

Garlic Cloves

3, minced

Instructions

1. Place the peeled and chunked potatoes in a large pot, add enough water to cover the potatoes. Bring the water to a boil over high heat.
2. Once boiling, reduce the heat to a simmer and cook the potatoes until they are tender and easily pierced with a fork, about 15 minutes.
3. While the potatoes are simmering, melt the butter in a small saucepan over medium heat. Add the minced garlic and rosemary sprigs and cook until the garlic is golden and fragrant, about 2 minutes.
4. Drain the potatoes thoroughly, ensuring no water remains, and return them to the pot.
5. Remove the rosemary sprigs from the butter mixture and discard. Pour the garlic-infused butter and milk over the cooked potatoes.
6. Mash the potatoes until they are smooth and creamy. For a chunkier texture, mash less.
7. Season the mashed potatoes with salt and pepper to taste. Start with the provided measures and adjust according to your preference.
8. Serve the mashed potatoes hot, garnished with a small sprig of rosemary for an elegant presentation.