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