Place the peeled and cut yellow potatoes into a large pot and cover them with cold water. Add 1-2 teaspoons of salt to the pot.

Set the pot to medium-high heat and bring the potatoes to a boil. Then set the pot to medium-low and allow the potatoes gently simmer until they become tender. (15-20 Minutes)

In a small saucepan, combine the half & half and the sprigs of rosemary. Heat over low heat, allowing the rosemary to infuse the liquid for about 5 minutes. Remove the rosemary sprigs from the half & half and discard.

Add the butter to the infused half & half and continue heating until the butter has melted and the mixture is warm.

Drain the cooked potatoes and pass them through a potato ricer into a large bowl.

Pour the warm half & half and butter mixture over the riced potatoes.

Gently fold the mixture together using a spoon or rubber spatula until the liquid is fully incorporated into the potatoes.

Season the mashed potatoes with salt and pepper to taste. Adjust the seasoning according to preference.

Transfer the mashed potatoes to a serving dish. Sprinkle with fresh chopped parsley or chives for garnish if desired. Enjoy!