Rosemary Mashed Potatoes
Rosemary Basil Olive Oil Infused Mashed Potatoes Recipe
-1 lb. of Yukon Gold potatoes peeled cut some potatoes so that they all are roughly the same size (cut in half or quarters to decrease cooking time)
-3 tablespoons of 2 % milk
-2 tablespoons of Sonoma Farm Rosemary and Basil Infused Extra Virgin Olive Oil
-Kosher salt and fresh ground pepper to taste
In a large pot, fill with water half way up. Add potatoes with lid tilted and boil on high heat for about 45 minutes or until tender. Drain all of the water, add milk and infused oil and mash to desired smoothness. Add salt and pepper to taste and mash or stir to incorporate.