Rosemary Infused Crispy Mashed Potatoes

1. Peel and roughly chop the potatoes into large chunks. Place in a pot of heavily salted cold water and bring to a boil. Cook until fork tender. The time varies depending on the part of the country you are in, 10 to 25 minutes usually. Drain.

2. While potatoes are cooking, remove the leaves from the rosemary sprigs by running your fingers down the stem. Chop the rosemary up and place in a saucepan with the half-and-half. Bring to a simmer, then cover with a lid and let steep for 10 minutes.

3. Strain the rosemary out of the half-and-half, and add it to the mashed potatoes along with the butter. Season with salt and pepper to taste. Smash with potato masher or electric mixer, until smooth.

4. Drop the mashed potatoes potatoes into 8 to 10 mounds on a lightly greased sheet pan, then take a fork and press little ridges into the potato mounds.

5. Preheat the broiler setting to high (you want it to be preheated for at least 15 minutes before we broil the mounds later on. This ensures even browning). Once the broiler is preheated, place the baking sheet under the broiler about 5 inches away from the heat. Watch carefully (and don’t walk away) until they are brown on the edges, then pull them out.

Garnish with extra fresh sprigs of rosemary.

Serve and enjoy!

Recipe adapted from Fifteen Spatulas.