Rosemary and Olive Oil Mashed Potatoes

Ingredients

Black pepper

1/2 teaspoon, freshly ground

Salt

1 teaspoon

Milk

1/4 cup

Butter

2 tablespoons

Garlic

2 cloves, minced

Fresh rosemary

1 tablespoon, finely chopped

Olive oil

2 tablespoons

Potatoes

2 pounds, peeled and cut into chunks

Instructions

1. Place the peeled and cut potatoes in a large pot, cover with water, and add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are fork-tender, about 15 minutes.
2. While the potatoes are cooking, heat the olive oil in a small skillet over medium heat. Add the chopped rosemary and minced garlic, and sauté for 2-3 minutes until fragrant. This will infuse the oil with the flavors of the herbs and garlic.
3. Drain the cooked potatoes, reserving a cup of the cooking water. Return them to the pot and add the butter, milk, remaining salt, and black pepper. Mash the potatoes until smooth and creamy, adding the reserved cooking water if needed for consistency.
4. Pour the rosemary and garlic-infused olive oil over the mashed potatoes and stir to combine. Be sure to scrape all the oil, rosemary, and garlic into the pot to maximize the flavor.
5. Taste and adjust the seasoning if needed. Serve hot as a delicious side dish with your favorite main course.