Cook The Book: Garlic And Rosemary Potato Puree

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Ingredients

3/4 cup heavy cream

1 to 2 tablespoons rosemary leaves (from about 2 sprigs)

1/2 cup (1 stick) unsalted butter

2 pounds red or white potatoes

2 garlic cloves, peeled

Coarse salt and freshly ground white pepper

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