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RECIPE TYPE
Vegetarian, Holiday
SERVES
12
Prep time: 10 min
Total time: 25 min
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.
Protein 3g | Fibre 2g |
Fat 5g | Sugar 2g |
Carbs 22g | Sodium 490mg |
