Rosemary Mashed Potatoes

This is another recipe that takes just a little longer, but what can I say...its Sunday. This recipe is still super easy and blows away boxed dried potato flakes (yes some people eat that). I had a lot of extra potatoes to use up, so created this recipe as a slightly more sophisticated version of mashed potatoes. I LOVE rosemary, its one of my favorite herbs, so I tend to use it a lot in my cooking. Try this recipe and let me know how you like it! Feedback is always welcome.

Ingredients:

6 All purpose potatoes, peeled and cut into chunks

2 Cups of half and half (vegans, substitute the same amount of unsweetened soy milk)

2 Tablespoons dried rosemary

1 Stick smart balance butter blend, at room temperature

Salt & Pepper to taste

Directions:

Bring a large pot of salted water to a boil. Add cut up potatoes and boil for 20 minutes. Test tenderness with a fork, should be easily mashable (I don't think that's a word). Drain potatoes in a colander. Return to pot. Mash with a hand held potato masher.

Combine rosemary and half and half in a small saucepan. Bring to a simmer over medium heat. Add butter to the potatoes, stir to melt. Once your half and half/rosemary mixture has begun to simmer, SLOWLY pour into potatoes a little at a time and stir until you get desired creaminess. You may or may not use all of the liquid. Some people prefer their potatoes a little lumpier than others, so add the amount of liquid needed to get desired level of creaminess. Season to taste with salt and pepper. Serve warm. This does have a strong rosemary flavor so if you prefer, you can always use a little less rosemary, but for my personal taste these were OUTSTANDING!