1 cup whipping cream
1/4 cup butter
2 oz white chocolate (ounce)
1 tbsp finely chopped fresh rosemary
1. place potatoes in a 6-quart dutch oven. add water to cover et 1 tbsp salt.bring to boiling; reduce heat. simmer 18 to 20mins or until tender. drain completely; return to pot. cover to keep warm.
2. in a small saucepan stir together cream, butter, et chocolate over low heat until butter et chocolate begin to melt. add to hot potatoes. mash w/a potato masher until desired consistency. stir in rosemary, 1 tsp sea salt, et 1/4 tsp ground black pepper. top with additional butter et season to taste w/additional salt et pepper. serve.