Garlic and Rosemary Potato Puree
Ingredients
- Coarse salt and freshly ground white pepper
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- ¾ cup heavy cream, plus more for reheating (optional)
- 2 cloves garlic, crushed
- 1 to 2 tablespoons rosemary leaves (from about 2 sprigs)
- ½ cup (1 stick) unsalted butter
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