Rosemary Mashed Potatoes
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INGREDIENTS 8 Yukon gold potatoes
6 tablespoons butter
6 tablespoons cream
2 teaspoons garlic, chopped
2 sprigs fresh rosemary, stemmed and chopped
Salt and freshly ground black pepperPeel and dice the potatoes, reserve in cold water. Transfer the water and potatoes into a medium-sized pot. Cook over high heat and bring to a boil, lower the heat and cook for an additional 8 to 10 minutes.
When they are fork tender, transfer the potatoes to a strainer and drain. Return potatoes to the pot.
In a small pan, heat the butter, cream and garlic. Add the butter/cream mixture to the potatoes and mash with a wooden spoon or masher. Be careful not to overwhip. Finally, add the rosemary, salt, and freshly ground black pepper, to taste.
Makes 4 servings