Rosemary Sour Cream Mashed Potatoes

Featured Product: Nancy’s Organic Sour Cream

Ingredients

• 4-5 Yukon gold potatoes, peeled and cut into roughly 1-inch chunks
• ½ cup Melted Butter
• 2 tablespoons Kosher Salt, or to taste
• Black Pepper, to taste
• 8 oz. Nancy’s Organic Sour Cream
• 2 tablespoons Fresh Rosemary, finely chopped, plus more for garnish

Directions

1. 1. Whisk together the melted butter, salt and pepper.
   2. Place the peeled, cut potatoes in a 6 qt. crock pot. Pour the butter mixture over the cut potatoes and toss to coat. Cook for 4 hours on the high setting.
   3. Once the potatoes are cooked, add the sour cream and chopped rosemary and mash until smooth.
   4. Transfer the mashed potatoes to a mixing bowl. Season with black pepper and garnish with rosemary.