Garlic and Rosemary-Infused Mashed Potatoes

Place the potatoes in a large pot, add enough cold water to cover and bring to a boil. Add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain the potatoes and return them to the pot.

Meanwhile, place the half-and-half, butter, garlic, rosemary and peppercorns in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes; remove from heat and let sit until the potatoes are finished.

Strain the half-and-half mixture into the pot with the potatoes. Add 3/4 tsp salt and mash. Sprinkle with nutmeg before serving, if desired.

Tips & Techniques: Refrigerate the mashed potatoes for up to 2 days. To reheat, place in a double boiler or glass bowl set over (but not in) simmering water, adding whole milk as necessary to adjust the consistency until heated through, 15 to 25 minutes.