Rosemary Mashed Potatoes

How we make it.

3 pounds Gold potatoes, peeled and cut into large chunks

1 cup whole milk
1 stick butter
8 sprigs fresh rosemary

Salt and pepper, to taste

Wash, peel and chop potatoes into large chunks. Place in a large pot and cover with cold water. Put on the stove on high heat and bring to a boil. Once boiling, boil for 10-12 minutes or until fork tender. Drain in a colander and cover with a dish towel, letting steam for 5 more minutes. In a small pot over medium heat combine milk, butter and Rosemary sprigs. Bring to a simmer until butter is fully melted and turn off heat. Let steep for at least 5 minutes. Mash potatoes one way or another. I like to use a potato ricer. Just get 'em mashed and pour milk and butter over top, straining out rosemary leaves. Stir to combine until creamy smooth. Salt and pepper as you like. Serve warm garnished with rosemary. 

Why we make it.

When Thanksgiving comes I'm all about the dressing, I barely see a potato. You still have to have them though. I make these potatoes at the holidays for my sister. She is always down for a mashed potato, stuffing be damned. Usually she is there to rice them with me, too. We are pretty much the same size but she's got some guns on her, and if you're making a big batch of these spuds, the ricing can tax your triceps. I made them today without her and missed her with every squish. Usually she's standing over me yelling if she hears too many grinds of the pepper mill. In her honor I scantly cracked the pepper over this creamy butter cloud of Rosemary infused starch. Thanksgiving or not, these silky mashed potatoes make a simple, elegant accompaniment to any protein. That's why we make them.