The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Rosemary Mashed Potatoes

Advertisement

Ingredients

2–2½ cups whole milk

3 sprigs fresh rosemary

10 Yukon Gold potatoes, peeled and cubed

9 tablespoons butter, cubed

Salt and pepper 

Directions

  1. Combine milk with rosemary and bring to simmer over low heat. Let simmer 5 minutes, then remove from heat. Reserve.
  2. Rinse cubed potatoes, then place in large pot. Cover with cold water and place over medium-high heat. Bring water to boil, then reduce heat to simmer. Cook until potatoes are fork tender, approximately 20 minutes. Drain and rinse. Let rest in colander for 2–3 minutes to dry.
  3. Remove rosemary from milk.
  4. Place food mill over pot and, working in batches, run potatoes through mill. Alternatively, place potatoes back in pot and use potato masher to mash potatoes until all lumps have been removed.
  5. Use wooden spoon or rubber spatula to stir butter into potatoes until combined.
  6. Pour ¾ of warm milk mixture into pot and stir to combine. Add more milk if necessary to reach desired consistency. Season with salt and pepper and serve.

 

Print Recipe