Instructions

1. Peel your potatoes and garlic.
2. Dice your potatoes into 1/2 inch pieces, it should be about 4 cups of diced potatoes.
3. Place your potatoes in a large pot, fill the pot with water until potatoes are submerged.
4. Set to cook on high, bring to a boil (if you cover the pot the water will boil faster, remove cover once the water begins to boil)
5. Kitchen hack: place a wooden spoon across the top of your pot to keep the water from boiling over.
6. Boil for 20-30 minutes until the potatoes are fork tender.
7. Carefully drain the potatoes.
8. Mince garlic & rosemary leaves.
9. Heat ghee in a small skillet with the garlic.
10. Cook, stirring often until golden.
11. Place potatoes in the bowl of a stand mixer (or a large bowl if using a hand mixer). Pour in hot ghee and garlic- rosemary mix.
12. With the whisk attachment cream the potatoes on high.
13. Slowly add in the milk, the seasoning and lastly (if you’re using it) the egg yolk.
14. Continue to mix until the potatoes are smooth and creamy.
15. Stop periodically and use a spatula to scrape down the sides of the bowl so it mixes evenly.
16. For extra purdy serving using a piping bag. Garnish with extra seasoning or herbs and a little ghee.