Start by heating 3/4 cup cream, 3 tablespoons of chopped fresh rosemary and 2 cloves of chopped garlic. Simmer on low heat while the potatoes cook. Stir occasionally.
Cook your potatoes (I used 4 large red potatoes) in water to cover until tender. Drain and add about 2 tablespoons of butter, white pepper (or regular black pepper) and sea salt.
Then just pour in the creamy sauce and mash and voilà - you have amazing mashed potatoes!
I served them with minute steak and a salad. Bon appétite!