8 cups (2 litres) Yukon Gold potatoes, peeled and cubed

1/2 cup (125 ml) milk, approximately

3 cloves garlic, finely chopped

1 sprig fresh rosemary

1/2 cup (125 ml) butter, cubed

Salt and pepper

In a large pot, cook the potatoes in salted water until tender, about 20 minutes. Drain.

Meanwhile, in a small saucepan, bring the milk, garlic, and rosemary to a boil. Let steep for about 10 minutes. Remove the rosemary sprig.

With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée until smooth with the milk. Season with salt and pepper.

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