Garlic-Rosemary Mashed Potatoes

• 3 lbs. peeled potatoes (Russet or Yukon Gold)
• 4 cups chicken stock
• 1 cup heavy cream
• 2 sprigs fresh rosemary
• 4–5 garlic cloves, peeled
• 10 tablespoons salted butter, melted
• - kosher salt
• - ground black pepper

1. Place the heavy cream, peeled garlic cloves, and rosemary sprigs into a small saucepan over low-medium heat. Bring to a simmer, and once it’s simmering, turn the heat down to low. Keep at a low simmer for about an hour, or until the garlic is soft enough to easily mash.
2. Put the potatoes in a large pot along with chicken stock. If the chicken stock is not enough to cover potatoes, add water until potatoes are completely covered. Bring to a boil over medium heat. Boil until the potatoes are easily pierced with a fork, about 15 minutes.
3. Once the potatoes are soft enough to mash, drain them and then return to the large pot.
4. Take the heavy cream off the heat, remove the sprigs of rosemary, and add the heavy cream to the potatoes, along with melted butter. Mash it all together with a potato masher until large chunks of potato are gone.
5. Move the potatoes to a stand mixer and mix on a medium speed for about 1 minute (if a smoother consistency is preferred). Be careful not to overmix the potatoes.
6. Add salt and pepper to taste before serving.

Vegetable stock can be substituted for the chicken stock.