Ingredients
- 3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
- 3 tablespoons butter
- 3/4 cup half and half
- 2 teaspoons minced fresh rosemary
Directions
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Return to pot; mash until smooth. Mix in butter. Slowly mix in half and half. Add rosemary. Season with salt and pepper.
