Do these look fantastic or what? This recipe came from foodnetwork.tv. I don't plan to make mashed potatoes any other way ever again. Even better are the leftovers as potato pancakes or hash browns.

The recipe calls for roughly an entire head of garlic. I love being able to use the rosemary in our herb garden. I am impressed with the modest amount of milk and oil (no butter) added to the dish. Certainly additional milk would be acceptable. Some people may wish to add butter at the table.

The chef recommends an old-fashioned masher over a blender, which I love. I like my potatoes a little chunkier. Also, it's great exercise!

As a side note, I recommend using red potatoes and not peeling them. It's not about the taste, but the red peel in contrast to the green rosemary is quite lovely.