Rosemary Mashed Potatoes


Preparation info

  • Difficulty


  • Serves


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

This classic home-cooked mash made from flavourful potatoes is a pure delight. We have added some rosemary for a special touch. If you like even more flavour, add 1–2 crushed garlic cloves.


  • 3–4 small sprigs rosemary
  • 800 g (1 lb 12 oz) floury potatoes
  • Salt
  • 200–220 ml ( fl oz) milk
  • 75 g ( oz) butter
  • Pepper
  • Nutmeg, freshly grated


Rinse the rosemary and shake off excess water. Pick off the leaves, chop finely and set aside.

Peel, wash and coarsely dice the potatoes. Bring a large pot of salted water to the boil. Add the diced potatoes and cook until tender, about 18–20 minutes. Drain the potatoes into a strainer. Leave to rest briefly to allow steam to escape, then return to the pot. Coarsely mash with a potato masher.

Bring the milk to a brief boil. Pour the milk over the mashed potatoes, add the butter and combine, using a wooden spoon. Season with salt, pepper, nutmeg and chopped rosemary.