Say it with me-mashed potatoes with rosemary garlic olive oil.  Yum. Mashed potatoes are very personal to each of us-chunky, creamy, skin, no skin.  Made with a mixer, food processor (no!) or by hand, if you love mashed potatoes you know exactly how you want them.  I could eat mashed potatoes all the time, and think nothing of it-but these are definitely dressed up, with the addition of rosemary garlic olive oil you take an already awesome side dish, and elevate it to Janet Jackson status. If you haven’t noticed yet, I do love to compare my food to music divas.  Add more herbs, some green onions, more garlic, tons of butter, whipping cream, buttermilk, or whatever else sounds good.  But make a lot, because you are going to want seconds.  And feel free to keep these all to yourself, or share with a friend. Personally I would keep a bit back just for some silent reflection.

5 lbs mix of red and yukon gold potatoes quartered (skin on or off your choice)

2/3-3/4 cup whole milk

2-3 T sour cream

3 T unsalted butter (I used Plugra)

1 T salt

1/2 T pepper

1/2 cup extra virgin olive oil

1/2 T dried rosemary

2 garlic cloves minced

Salt cold water, add potatoes and bring to a boil, cooking until a knife easily cuts through the potatoes, about 20-25 minutes in a large dutch oven.  Drain and return to hot pan.

Add 2/3 cup milk, sour cream, butter, salt and pepper to potatoes and mash until consistency desired (add remaining milk, more salt/pepper to taste)

 

In the food processor, combine olive oil, rosemary, and garlic until blended together.  Top over potatoes with more butter and enjoy the fruits of your labor.

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