2 pounds russet potatoes, peeled and cut into 1-inch pieces
salt & pepper
3/4 cup whole milk
6 TBSP unsalted butter
4 garlic cloves, peeled and minced
1 tsp freshly chopped rosemary leaves
DIRECTIONS
Add the potatoes to a pot and cover with water. Stir in 1 tsp salt and bring to a boil over medium-high heat. Cook potatoes until tender, 10 to 15 minutes. Drain potatoes, transfer to a large bowl and set aside.
In a small saucepan add the milk and butter and cook over medium heat until warmed through and butter is melted. Take off the heat and stir in the garlic and rosemary.
Mash the potatoes well with a potato masher. Stir the milk mixture in with the potatoes. Season with salt & pepper to taste.
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