Rosemary Mashed Potatoes
A lighter version of mashed potatoes with rosemary, garlic and olive oil.
Servings 4 Servings
Ingredients
Ingredients:
- 5 yukon gold potatoes diced (peeled or unpeeled, it's up to you)
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1/2 - 3/4 cup chicken broth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Place diced potatoes in a large pot of boiling water. Cook until fork tender. Drain.
- In the same pot that you cooked the potatoes in, heat olive oil over medium heat. Cook garlic and rosemary just until fragrant. Return potatoes to the pot and add in 1/2 cup of chicken broth, salt and pepper. Use a hand held mixer to whip potatoes. Adding more chicken broth if desired.
- Serve hot.
Notes
Enjoy!