Rosemary-Chile Mashed Potatoes

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Rosemary-Chile Mashed Potatoes

 

1 cup extra-virgin olive oil

3 fresh rosemary sprigs

1 habanero chile, seeded and chopped

2 pounds Yukon gold potatoes, well scrubbed

3/4 cup unflavored rice milk

1 tablespoon minced fresh rosemary

sea salt and freshly-ground black pepper, to taste

 

In a small saucepan over high heat, combine the olive oil, rosemary sprigs, and

chile. Once sprigs begin to bubble, reduce heat to low and simmer 15 minutes.

Remove pan from heat, allow to sit for 30 minutes, then strain into a jar and

reserve.

In a large pot over high heat, cover the potatoes with enough cold water to

cover them. Bring to a boil and cook about 25 minutes, until potatoes are

tender. Drain them, peel them, and return them to the pot.

Combine 1/4 cup of the infused oil with the rice milk in a small saucepan over

medium heat and bring to a simmer. (The leftover oil may be used for dipping

bread, or in a variety of other recipes.) Add the oil and milk mixture to the

potatoes and mash thoroughly until light and fluffy, adding more oil if

necessary. At the end, add chopped rosemary, salt, and pepper to taste.

Serves 6.