5 yukon gold potatoes, diced (peeled or unpeeled, it’s up to you)
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2-3/4 cup chicken broth
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

place diced potatoes in a large pot of boiling water. cook until fork tender. drain.

in the same pot you cooked the potatoes in, heat olive oil over medium heat. cook garlic and rosemary just until fragrant. return potatoes to the pot and add in 1/2 cup chicken broth, salt and pepper. use a hand held mixer to whip potatoes, adding more chicken broth if desired.

4 servings