2 pounds russet potatoes, peeled and cut into 1-1/2 inch pieces 2 Tablespoons unsalted butter 1-1/2 ounce gf cream cheese 1/2 cup medium cheddar cheese, grated 1/2 cup milk 1 teaspoon fresh rosemary, minced Salt and freshly ground pepper to taste
Place potatoes in a large saucepan and cover with salted water. Bring to a boil over medium high heat. Cook until potatoes are tender, about 10-15 minutes. Drain and place in a medium bowl. Add butter, rosemary, cream cheese and milk to potatoes and mash with a electric mixer. Stir in cheddar cheese until thoroughly blended and cheese has melted. Season to taste with salt and freshly ground black pepper.