Boil: In a large pot, add potatoes and a sprig of rosemary to cold, salted water. Heat over medium-high until the potatoes are fork-tender, skins and all. Remove the wilted rosemary sprig.
Drain: Remove the potatoes from the water once done.
Combine: In a bowl, bring together all ingredients. Use a potato masher or electric mixer to blend until you achieve a fluffy texture. For extra creaminess, introduce warm plant milk to the mix as needed.
Season: Give them a taste and adjust the salt and pepper to your preference.
Garnish: Top off with chopped parsley or, for a touch of flair, a fresh rosemary sprig, and serve them up warm.
Notes
Serve warm.See post tips for additional information to make the perfect mashed potatoes.