Recipe courtesy of Brian Duffy

Rosemary Mashed Potatoes

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 2 servings
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4 Yukon gold potatoes

3 tablespoons whole butter

3 tablespoons cream

1 teaspoon garlic, chopped

2 sprigs of rosemary, stemmed and chopped

Salt and freshly ground black pepper


  1. Begin by peeling and dicing the potatoes, then reserve them in cold water. Transfer the water and potatoes into a medium sized pot. Cook over high heat and bring to a boil, lower the heat and cook for an additional 8 to 10 minutes. When they are fork tender, transfer the potatoes to a strainer and drain. Return potatoes to pot. In a small pan, heat the butter, cream and garlic. Add the butter/cream mixture to the potatoes and mash with wooden spoon or masher. Be careful not to over whip. Finally add the rosemary, salt, and freshly ground black pepper, to taste.
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