Mashed Potatoes with Garlic and Rosemary

• 8 cups (2 litres) Yukon Gold potatoes, peeled and cubedpotato
• 1/2 cup (125 ml) milk, approximatelymilk
• 3 cloves garlic, finely choppedgarlic
• 1 sprig fresh rosemaryrosemary
• 1/2 cup (125 ml) butter, cubedbutter
• Salt and peppersalt-and-pepper

1. 01Mashed Potatoes with Garlic and Rosemary: In a large pot, cook the potatoes in salted water until tender, about 20 minutes. Drain.
2. 02Meanwhile, in a small saucepan, bring the milk, garlic, and rosemary to a boil. Let steep for about 10 minutes. Remove the rosemary sprig.
3. 03With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée until smooth with the milk. Season with salt and pepper.

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