Prep time 5 min.

Cook time 5 min.


2 Tbsp. butter or olive oil

1 to 2 cloves garlic, minced

2 cans (14.5 oz. each) Del Monte® Diced, Sliced or Whole New Potatoes, well drained

1/4 cup milk, sour cream or College Inn® Chicken Broth

1/2 tsp. chopped fresh rosemary

Salt and freshly cracked black pepper, to taste


  1. Melt butter in a large saucepan over medium-high heat; add garlic and cook 30 seconds, stirring constantly.

  2. Add potatoes, milk and rosemary; bring to a boil and continue boiling 1 minute to heat through. Remove from heat.

  3. Using a potato masher, mash to desired consistency. Season to taste with salt and pepper, as desired.



  • Recipe can be doubled.
  • For creamier potatoes, add more milk, 1 Tbsp. at a time while mashing, to reach desired texture.

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