Place the Russet and Yukon Gold potato chunks in a large pot of salted water.
Bring to a boil and simmer until potatoes are fork-tender.
Prepare the aromatics In a small saucepan, melt the butter over medium heat.
Add minced garlic and chopped rosemary, sautéing until fragrant.
Drain the potatoes and return them to the pot.
Mash the potatoes using a potato masher or ricer until smooth.
Gradually add the melted butter mixture, incorporating it into the mashed potatoes.
Pour in the milk slowly, continuing to mash until the desired consistency is reached.
season to perfection with salt and pepper to taste, adjusting as needed.
Transfer the rosemary mashed potatoes to a serving dish.
Garnish with additional chopped rosemary if desired.
Serve hot and savor the delightful flavors.
