Rosemary Mashed Potatoes - cooking recipe

Ingredients

4 lbs yukon gold potatoes, peeled and quartered
1 1/2 teaspoons salt, divided
3/4 cup milk or 3/4 cup heavy whipping cream
1/4 cup butter, cubed
1/2 teaspoon fresh rosemary, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

Preparation

Place potatoes in a dutch oven; add 1 teaspoon salt. Cover with water. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
Place potatoes in a large mixing bowl. Add the milk or cream, butter, rosemary, numeg, pepper and remaining salt. Beat until smooth.