2 1/2
lbs. Yukon Gold Potatoes--peeled and cut into 1 inch pieces
1 1/2
tsp salt divided
1/2
cup half and half
1/2
cup milk
2
T butter
1
T minced fresh rosemary
1/8
tsp white pepper
Prep roasted garlic. Place potatoes in medium saucepan and add water to cover and 1 tsp salt and boil. Reduce heat and simmer uncovered 12-15 minutes. Drain and set aside. Place cream, milk, butter and rosemary in small saucepan. Heat over medium high heat about 3 minutes or until butter melts and mixture simmers. Stir often. Mash potatoes until smooth. Add roasted garlic, and milk mixture and beat with electric mixer until smooth. Beat in 1/2 tsp salt and white pepper.
