Makes approximately 6 servings.

Ingredients

6 small to medium sized Yukon or gold potatoes, peeled and cubed
1 fresh rosemary sprig
1 medium shallot, peeled and diced
4 tablespoons butter
2 tablespoons sour cream (optional)
sea salt
black pepper

Directions

Boil potatoes until you can easily break them with a fork. Drain water and remove rosemary.

With a hand-held beater or stand mixer, add in butter and sour cream and mix together until smooth. Add salt and pepper to taste.

Enjoy!