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1
In a medium saucepot, combine potatoes, rosemary sprigs, a pinch of kosher salt and cover with water by one inch.
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2
Over high heat, bring to a boil, and remove both rosemary sprigs with a kitchen fork.
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3
Turn heat down to medium, and simmer until potatoes are tender and cooked through.
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4
While potatoes are cooking, heat a medium-large saute pan over medium-high heat, add the olive oil and half of butter.
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5
When the butter has melted, add onion and garlic and cook for 3-4 minutes until lightly browned.
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6
Add the mushrooms and cook for another 3-4 minutes or until cooked.
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7
Add the tomato and cook for another 1-2 minutes.
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8
Add the flour and cook for two more minutes while stirring to combine.
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9
Add 1/4 cup of water, a pinch of salt and pepper and bring to a boil.
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10
Turn down heat to low and simmer for 8-10 minutes.
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11
While the mushrooms are cooking, drain the potatoes in a colander and put them back in the pot they cooked in.
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12
Add rosemary sea salt, remaining butter and smash with a potato masher or kitchen spoon until fully incorporated.
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13
When the mushrooms have cooked, remove from heat, and season to taste with salt and pepper.
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14
Add fresh parsley.
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15
Divide the potatoes onto two plates, top with mushrooms.
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16
Serve and enjoy!
