Rosemary mashed potatoes
I promise you'll love this recipe and that you can't screw it up. Peel some potatoes, throw 'em in a pot, smash 'em together will butter and herbs. Don't skimp on the herbs, and pick something that pairs well with whatever you're eating.
2 lbs Yukon gold potatoes, peeled and quartered
2 cloves of garlic, peeled
4-6 sprigs of rosemary
4 tbsb butter, cut into chunks
1 cup or so of milk
Add the potatoes and whole garlic to a large pot of cold water and bring to a boil. Cook until the potatoes are fork tender but don't break apart.
Meanwhile, is a small saucepan melt the butter and milk along with the rosemary or other herbs. Scald the milk but don't let it boil. The idea is to mix the milk and butter together and infuse the liquid with the herbs.
When the potatoes are cooked, drain in a colander and return to the pot. Pour in the milk, butter and herbs and mash everything together with a wooden spoon or vegetable masher. If the mixture looks too solid, add some more milk and/or butter. Add salt and pepper to taste. Feel free to serve the potatoes with the sprigs of rosemary intact or remove them beforehand.