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thanksgiving snack board

Rosemary Mashed Potatoes

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  • Author: Kate Kasbee
  • Yield: 4 to 6 servings 1x


  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 1 tablespoon olive oil
  • 3 large garlic cloves, peeled and minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 cup plain, unsweetened almond milk
  • 1 1/2 teaspoons salt


  1. Add the potatoes to a large stockpot and cover with an inch of water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and rinse the potatoes and return them to the pot.
  2. Drizzle the olive oil into a small skillet and warm over low heat. When the oil is hot, add the garlic to the skillet and sauté until light golden, about a minute.
  3. Pour the contents of the skillet into the stockpot to join the potatoes. Add the rosemary, almond milk, salt, and pepper to the potatoes and mash with a potato masher. Season with salt to taste.
  4. Scoop the Rosemary Mashed Potatoes into a bowl and serve.