From The Shiksa in the Kitchen Recipe Archives http://www.theshiksa.com YUKON GOLD MASH WITH ROSEMARY AND GARLIC Ingredients 1 ½ cups milk (or more to taste) 2 small sprigs rosemary 1 stick (½ cup) unsalted butter 5 lbs yukon gold potatoes, peeled 2 cloves garlic, peeled Salt and ground black pepper ¼ cup finely chopped fresh parsley (optional) You will also need: Potato masher, mesh strainer Serves 6-8 Kosher Key: Dairy (Pareve modification below), Kosher for Passover Pareve Modification: Substitute unsweetened almond milk (or your favorite unsweetened milk substitute) and margarine for milk and butter. Gluten Free Note: If using almond milk or margarine, make sure they're certified GF. Pour milk into a small saucepan along with the rosemary sprigs. Slowly bring to a boil over medium heat. Remove from heat and let the rosemary steep for 1/2 hour. Meanwhile, boil a large pot filled with generously salted water. Cut the potatoes into large chunks and add them to the pot along with the garlic cloves. Boil for 20-25 minutes until potatoes are very tender. Drain and return to pot along with the softened garlic cloves. Add butter to the hot potatoes and stir till melted. Strain the rosemary scented milk into the potato pot and discard the rosemary sprigs. Mash potatoes with a potato masher, including the softened garlic cloves, till smooth. Season with salt and pepper to taste. If the potatoes need moisture, add more milk as you mash. For a smoother potato puree, use an immersion blender and blend until very smooth. Serve garnished with minced fresh parsley, if desired. For food photographs and step-by-step instructions, please visit http://www.theshiksa.com. © 2011 The Shiksa Blog All Rights Reserved 1 .