- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 pounds Yukon Gold Potatoes peeled and cubed
- 5 tablespoons Unsalted Butter
- 1/2 cup Heavy Cream
- 1 tablespoon Rosemary chopped fine
- 1/2 teaspoon Organic Grinders Coarse Sea Salt
- 1/2 teaspoon Organic Grinders Rainbow Peppercorns
Directions
In a large pot, boil the potatoes in salted boiling water until fork tender. When cooked, drain and mash. Heat the butter until melted and add the cream. Cook on medium heat until hot. Slowly add mixture to the potatoes while stirring to incorporate. Mix until smooth and season with the salt and pepper. Serve hot.
Note:
For a little garlic flavor, simply add some minced Melissa's Peeled Garlic Cloves to the butter/cream mixture.
