Rosemary-Infused Whipped Potatoes

Prep time:10 min
Total time:25 min

Serves 12


4 lb Russet potatoes, peeled and cut into equal chunks

1 1/4 cups Longo’s Organic 2% Milk

1/4 cup Longo’s Salted Butter

2 large sprigs fresh Longo’s Rosemary, roughly chopped

2 cloves garlic, roughly chopped

1 tsp salt

1/2 tsp pepper


  • Boil potatoes in large pot of salted water for 15 minutes or until fork-tender. Drain well. Mash with a potato masher or pass through a ricer.
  • Meanwhile, heat milk, butter, rosemary and garlic in saucepan set over medium-low heat for 15 minutes or until steaming and fragrant. Strain milk into a glass measure.
  • Whip potatoes, salt and pepper in a mixer fitted with a whip (or using a hand mixer), gradually pouring in rosemary-infused milk until fluffy. Arrange in serving bowl.
  • Tip
  • To keep potatoes warm, transfer to a heat-proof bowl. Cover and set inside a Dutch oven. Add enough hot water to come halfway up the side of the potato bowl. Simmer gently, on the lowest heat setting, for up to 2 hours. Transfer to a serving dish just before serving.

A dash of advice

Cutting potatoes in equally sized pieces will help them cook evenly for great results in these recipes.

Nutritional Information

Per serving: 140 calories
  • Protein 3g
  • Fibre 2g
  • Fat 5g
  • Sugar 2g
  • Carbs 22g
  • Sodium 490mg