In a large pot full of cold water, add the potatoes. Bring to a boil and cook until potatoes are fork tender. Drain the water from the potatoes.
While the potatoes are cooking brown the butter. In a small saucepan or skillet, set over medium low heat melt the butter. Once melted stir in the rosemary. Cook the butter until browned. Once you see some golden colored specks at the bottom of the pan reduce heat to low and stir frequently to ensure the butter doesn’t burn. The butter will smell nutty and turn amber colored. Amber brown colored specks will appear at the bottom of the pan.
Stir in the half and half and heat until warmed. Remove from heat.
Pour some of the butter/milk mixture into the pot of potatoes. Using a potato masher, begin mashing the potatoes. Continue adding the milk/butter mixture and mashing the potatoes until the potatoes are fully mashed and smooth and the brown butter mixture has been fully incorporated into the potatoes.
Season with salt and pepper. Garnish with additional chopped rosemary if you’d like.
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