Ingredients:

• 1lb russet potatoes
• 3 cloves garlic (minced)
• 1/4 cup Gettysburg Olive Oil Company Bacon EVOO 
• 2 sprigs rosemary 

Directions:

• Peel, chop and boil potatoes with garlic and 1 rosemary sprig.
• Save one cup of the boiling water to mix in later.
• Strain and mash potatoes.
• Fold in olive oil and a splash of the water you saved.
• Finish off with rosemary garnish and serve.