Rosemary Mashed Potatoes

By ccavaletti

Ingredients

• 1-1/2 lbs baking potatoes, peeled and cut into 2-inch pieces
• 1-1/2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
• 6 rosemary sprigs, plus 1 tsp finely chopped fresh rosemary
• salt and pepper
• 1 Tbsp plus 1/2 c extra virgin olive oil
• 2 tsp lemon zest

Details

Servings 8

Preparation

Step 1

In a large pot, combine the potatoes and rosemary sprigs. Add enough water to cover by 1 inch. Season with salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 15 to 20 minutes.

Discard the rosemary. Drain the potatoes, reserving 3/4 c of the cooking water.

Reduce heat to low. Return the potatoes to the pot and toss 1 to 2 minutes to thoroughly dry.

In a small skillet, heat 1 tsp chopped rosemary and 1 Tbsp EVOO over medium heat, swirling the skillet occasionally, until the rosemary is crispy, about 5 minutes. Remove from heat.

In a large bowl, mash the potatoes. Stir in the remaining 1/2 c olive oil and enough reserved cooking water to make the mixture smooth. Mix in the lemon zest; season.

Transfer to a serving bowl. Drizzle with the rosemary oil.

*I made my regular mashed potatoes with butter and milk and served the rosemary olive oil at the table.

From Everyday with Rachael Ray