Recipe information
Yield
Makes 10 servings
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
Preparation
Step 1
Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
Step 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.)
