The Story
 
Sara headed out to our garden on Christmas morning and cut some Rosemary to stuff inside the turkey.  When all was said and done, we didn't use it all in the turkey.  When I put the potatoes in the pot to let them sit until it was time to boil them, I picked up the leftover Rosemary that was lying on the counter and threw it into the pot with the potatoes.  I didn't think much about it. 
 
So now the potatoes are done cooking and ready to mash.  I struggled to remove all the sprigs of Rosemary thinking "I'll never do this again".  I added the butter and milk and started mashing and added the salt and pepper.  Everything is about ready to go and I take a little taste of the potatoes (Like all cooks do) and what I tasted was the best potatoes I'd ever had.  I was shocked and amazed.  Thinking that maybe my taste buds were messed up I had others taste it, all with the same results.  They were great.  At one point during the meal my son turned to me and suggested the gravy smothered the taste of the potatoes.
 
So, you already know what to do from the story above but here it is in summary.

 

 

Take your pealed potatoes and soak for a couple of hours in salt and a couple of sprigs of Rosemary.  Now boil them.  Once cooked, drain and take out as much of the Rosemary as possible.  Don't worry to much about the Rosemary.  It won't kill you.

 

Now add butter, salt & pepper to taste and enough milk to make your potatoes moist but not runny.  I use lots of butter.  For 8 lbs of potatoes I used over 2 sticks of butter.

 

Idea:  I'm going to try boiling Rosemary in the water when I make instant potatoes.