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Ingredients
- 1 thick sprig fresh rosemary
- 2 quarts salted water
- 2 pounds (6 to 8) russet or Yukon Gold potatoes
- ¼ cup skim or whole milk
- 3 Tbsp olive-y and peppery olive oil
- Coarse sea salt
- Freshly ground black pepper
Directions
- Add the rosemary sprig to the salted water in a large pot, and bring it to a boil while you peel and quarter the potatoes.
- Put the potato pieces into the boiling water, making sure they are covered with water. Bring potatoes back to a boil, and cook until soft, about 15 minutes.
- Heat the milk in a small saucepan, or microwave for 30 seconds. When the potatoes are cooked through, turn off the heat and drain them.
- Discard the rosemary.
- Return the potatoes to the dry-but-still-hot pot. Using a potato masher, mash the potatoes to a paste.
- Add the olive oil and milk, beating with a wooden spoon as you do so. Taste, and add salt and pepper.
- Serve hot. (Serves four to six.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 4 servings | |
| Calories 8 | |
| Calories from Fat 1 | 13% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 32mg | 1% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.78g | 1% |
| Protein 0.56g | 1% |
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