Rosemary Mashed Potatoes

• 2 pounds Potatoes, Yukon Or Red
• 1/2 cups Butter Plus A Few Extra Pats For Dotting On Top Before Baking
• 4 ounces, weight Cream Cheese
• 1/4 cups Half And Half; Up To 1/2 Cup If Needed
• Seasoned Salt, To Taste
• Black Pepper To Taste
• 1 dash Garlic Powder
• 1 teaspoon Dried Rosemary, More For Topping

1. Peel and quarter the potatoes. Bring a large pot of water to a simmer and place potatoes in the pot. Bring to a boil and cook for about 30 minutes, or until fork tender. Drain the potatoes and return them to the pan.
2. Over low heat, begin to mash the potatoes using a potato masher. Allow all of the steam to escape. Add the butter, cream cheese and half and half. Mash some more. Season with seasonings. Do a taste check and add more seasonings to taste.
3. Transfer the mixture to a baking dish and top with butter pats. Bake at 350 degrees F until heated through and golden on top. Season with more dried rosemary.

potatoes, butter, weight cream cheese, ubc, salt, black pepper, garlic, rosemary

Taken from tastykitchen.com/recipes/sidedishes/rosemary-mashed-potatoes-2/ (may not work)