29 Jan

Who doesn't love a good mash?

I love this creamy, buttery recipe. 

I paired it with sirloin tips and a nice red wine.

2 lbs russet potatoes, peeled (if desired), cut into chunks

3/4 C half and half

1 tsp finely chopped rosemary

1/4 C unsalted butter, room temp

Cook potatoes in a large pot of boiling, salted water until tender. Drain.  Return potatoes to pot, mash.

Combine half and half and rosemary in a small saucepan; bring to a boil to simmer.  Remove from heat; stir into mashed potatoes.  Add butter, stir to melt. Season to taste with salt and pepper.

You can make this 2 hours ahead. Cover; let stand at room temp and stir over low heat until warm. 


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