Garlic Rosemary Mashed Potatoes


  • 2 lbs of russet OR Idaho potatoes, peeled and quartered
  • 1 tsp of salt
  • 1/2 tsp of McCormick(C) Garlic Powder
  • 1/2 tsp of McCormick(C) Rosemary Leaves, crushed
  • 1/4 tsp of McCormick(C) Ground Black Pepper
  • 1/2 cup of milk
  • 1/4 cup (1/2 stick) of butter, cut into chunks
  • 1 tsp of McCormick(C) Parsley Flakes


  1. Place potatoes in medium saucepan and cover with water.
  2. Bring to a boil and then reduce heat to low.
  3. Cover and simmer for 10-15 minutes or until potatoes are fork tender.
  4. Drain and return to saucepan.
  5. Sprinkle potatoes with salt, garlic powder, rosemary and pepper.
  6. Mash with potato masher, gradually adding milk and then butter.
  7. Stir in parsley.

Courtesy of McCormick


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