Chili- Rosemary Mashed Potatoes

Serves: 8- 10

5 lbs. Idaho potatoes, cut in 2- 3 inch pieces
4 Tbsp. Chili powder
2 tsp. Freshly minced Rosemary leaves
1/2 c. Milk
2 tsp. Course Himalayan Salt

Directions:

1. Place cut potatoes into a large pot, and cover just about 1-inch with cold water. Placing pot over medium heat and simmer for 15 minutes or until the potatoes come out fork tender.

2. Removing the pot from heat, then strain and set aside. In a smaller pot add in milk, rosemary and chili. allow to come to a simmer, just enough to let the flavors to come together.

3. Remove from the heat, add in the potatoes and mash with a potato masher.

Living Better Tip:

What another awesome way, to enjoy these mash potatoes. Simply by making them into homemade French fries, as there is no better way to enough french fries. Especially, when it comes to making them your self. Directions on how to make these into french fries will be listed below.

Chili-Rosemary French Fries

Directions:

1. Spread potato mixture onto, an ungreased baking sheet. Smoothing out the top with spatula. place into the freezer for one hour, or until frozen.

2. Remove from the freezer, cut the mixture into sticks forms. Returning back to the freezer, until oil is well heated.

3. In a dutch oven pan, heat the oil over medium-high heat to 350°F.

4. Remove the potato mixture from the freezer, and carefully place potatoes into the oil. (Be careful to try not to over crowd the pan, as they cook). Cook until the potatoes turn golden brown. Transfer pan onto a plate lined with paper towel, or brown paper bag. To catch the excess grease.