The secret to this fluffy Rosemary Mashed Potato side dish is the Yukon Gold potatoes and the milk, which are inherently creamier than the standard mashing potato.
- 3-5 lbs Yukon Gold Potatoes (peeled and cut into 1"-2"cubes)
- 1-2 T Kosher Salt
- 4-5 Rosemary Sprigs (tied together with cooking string)
- 1-2 Rosemary Sprigs (for serving dish)
- ¼ - 1 cup Low-fat 1% Milk (you don’t need to add cream to Yukon potatoes to make them creamy)
- Salt and pepper to taste
- Place the potato cubes and the tied rosemary into boiling water (alternatively, you can wrap the rosemary in cheese cloth or a coffee filter).
- Bring the water back to a soft boil and keep it on medium to medium/high, heating for about 15 - 20 minutes (until tender w/ a fork).
- Remove the rosemary (you can throw this out) and strain the potatoes.
- Use a ricer/potato masher to mash the potatoes (a fork will take a long time).
- Place in the potatoes in a large stove top pot on low to medium and gradually add ¼ cup of warm milk (you can use 2%), stirring as you add. You can add additional milk to get it to the consistency you want.
- Add salt and pepper to taste.
- Place in a serving dish and top with 1-2 fresh rosemary sprigs.
- It's ready to serve.
You can prepare this a few days in advance; just place this in an airtight container in the refrigerator. When you're ready to serve, just heat it on the stove top again and add more warm milk and mix to the right consistency. Keep them warm in the pot until you’re ready to serve the meal.