Wash your potatoes and puncture several deep holes throughout using a fork
Coat your potatoes with olive oil
bake for around an hour, give or take, depending on the size of your potatoes. When a fork can easily slide into the potato, it's done.
Cut up your stick of butter and put it in a large bowlSplit your potatoes in half and scoop them out into a separate bowl. Using a potato ricer, rice your potatoes on top of your butter. Add rosemary, a good pinch of salt and pepper, then fold to combine. Taste for seasoning before serving.Ricing the potatoes while they're still hot will melt the butter as you go and using a ricer makes for the perfect mash each and every time...you don't even need to add cream, although I've never heard of someone saying no to cream. Enjoy!