Rosemary Mashed Potatoes - cooking recipe

Ingredients

2 cups instant potato flakes
1 cup chicken stock
1 cup half-and-half
1 (13.5 oz) can white beans, rinsed and drained
1 tsp chopped fresh rosemary leaves
1/4 tsp garlic powder

Preparation

Cook instant potato flakes in chicken stock. Add 3/4 cup half-and-half and stir to combine. Set aside.
Meanwhile, puree white beans, remaining half-and-half, rosemary and garlic powder in a food processor until smooth. Fold into mashed potatoes and season.