Rosemary Brown Butter Whipped Potatoes

Add potatoes to a large pot. Fill with water and add 2 tsp salt. Bring to a boil and cook until potatoes are tender. Drain and set aside.

Meanwhile, add butter to a small saucepan with rosemary. Cook over medium heat until butter starts to foam and turn golden brown. Remove from heat, remove rosemary and set aside.

Add ¼ cup brown butter to potatoes with heavy cream. Lightly mash and then use a hand mixer to whip until smooth.

Transfer to your serving dish, and top with remaining brown butter and rosemary.