Rosemary Mashed Potatoes

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  • 1 ½ lbs. baking potatoes, peeled and cut into 2 inch piecesPotatoes Mashed Rosemary
  • 1 ½ lbs. Yukon Gold potatoes, peeled and cut into 2 inch pieces
  • 6 rosemary sprigs, plus 1 teaspoon finely chopped fresh rosemary.  (For a quick and easy change follow the recipe but substitute the rosemary for any sturdy herb, such as oregano, sage, marjoram or thyme.)
  • Kosher or Sea salt and fresh ground pepper
  • 1 tablespoon plus ½ cup Extra Virgin Olive Oil
  • 2 teaspoons lemon zest


  1. In a large pot, combine the potatoes and rosemary sprigs.
  2. 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.
  3. Discard the rosemary sprigs.  Drain the potatoes, reserving ¾ cup of the cooking water.
  4. Reduce the heat to low.  Return the potatoes to the pot and toss 1 to 2 minutes to thoroughly dry.
  5. In a small skillet, heat 1 teaspoon chopped rosemary and 1 tablespoon EVOO over medium, swirling the skillet occasionally, until the rosemary is crispy, about 5 minutes.  Remove from heat and set aside.
  6. In a large bowl, mash the potatoes.  Stir in the remaining ½ cup EVOO and enough reserved cooking water to make the mixture smooth.  Mix in the lemon zest; season to taste with salt and pepper.  Transfer to serving bowl.  Drizzle with the reserved rosemary oil.
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