Instructions

Bring a large pot of water to a boil.

Peel potatoes and chop into equal size pieces. Put in the water along with one sprig of rosemary. Cut it in half if need be to get it to fit in the pot. Boil until potatoes are fork tender.

While the potatoes are cooking, add the butter to a medium saucepan over medium-low heat until melted. Add the remaining rosemary after you remove it from the stem and finely chop it. Cook on low heat until the butter starts to brown, but be careful not to burn it. Stir frequently.

Drain the potatoes and remove the rosemary stems from the pot.

My trick for great mashed potatoes (white or sweet potatoes): After draining put your pot back on the stove over low heat. Use the beaters from your mixer to smash the potatoes (no need to turn it on yet, just press down to smash the potatoes). Do this for about 30-60 seconds and then turn the heat off and finish prepping them. All that extra steam that escapes when you do this is water that you don't need in your dish. Makes your potatoes more flavorful!

To the pot of potatoes add the butter with rosemary and the milk. Salt and pepper to taste. Use your hand mixer to beat the potatoes until they're smooth.