Recipe information
Yield
Makes 6 servings
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
Preparation
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.
