My husband has a book called “The Flavors of Olive Oil”; which he's owned since before we were married. To my knowledge, the book has never been used, but it continues to travel the world with us. In order to justify hauling it around, I decided to start making some recipes from it. The first being, olive oil and rosemary mashed potatoes.
We were not impressed, at all. While I do like the idea of using rosemary with mashed potatoes, neither of us liked the consistency of the potatoes. This book is not off to a good start; hopefully the next recipe will be better.
Served with baked salmon and steamed green beans
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