Garlic Rosemary Mashed Potatoes

This is one of those recipes that I have memorized - I pull it out for special occasions (birthdays, holidays and family Sunday dinners).

**A few hours at least before you want to serve this you need to make the Rosemary Garlic Butter. It needs to sit for a few hours.**

Rosemary Garlic Butter
2 Sticks salted butter
5 bunches fresh rosemary
5 cloves (or more) of garlic, crushed

Melt the butter slowly over medium heat, add the rosemary and garlic. Let set for a few hours to allow the flavors to meld together.

Potatoes
5 lbs. of red or russet potatoes (whichever you prefer) - boiled in salted water
1 - 2 cans of chicken broth (I usually use low sodium)

• if you use red potatoes, only peel them slightly, you want a little peal in the final product. You will also just mash these when they are done.
  
• if you use the russet potatoes, peel them completely. I usually rice the potatoes to get all the lumps out.

Combine the potatoes, 1 can of chicken broth and strain 1/2 of the butter into the potatoes. Combine. Add more butter to taste. I usually use a mesh strainer to keep all the rosemary stems out of the potatoes. I usually push the garlic thru the strainer to have bits and pieces of it in the dish.

**You can make this Roasted Garlic Mashed by roasting a full head of garlic in the oven for a few hours before you make the dish. Don't put the garlic in the butter - just add it to the potatoes to taste. It changes the whole dish - for the better!!!