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Ingredients
- 4 1/2 lbs russet potatoes, peeled, cut into 2-inch pieces
- 1 1/2 cups half-and-half
- 2 teaspoons fresh rosemary, finely chopped
- 1/2 cup butter, at room temperature
- salt and pepper, to taste
Method
- Cook potatoes in large pot of boiling salted water, about 40 minutes. Drain. Return potatoes to pot. Mash.
- Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat. Stir into mashed potatoes.
- Add butter; stir to melt. Season to taste with salt and pepper.
