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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
4 1/2 pounds russet potatoes (about 5 large), peeled, cut into 2-inch pieces |
1 1/2 cups half and half |
2 teaspoons finely chopped fresh rosemary |
1/2 cup (1 stick) unsalted butter, room temperature |
Directions:
1. Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
2. 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. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.)
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