Step 1

Preheat the oven to 450 degrees F, and line a baking sheet with parchment paper or a silpat.

Step 2

Method A: Place the mashed potatoes in a piping bag fitted with a large star tip. Pipe the potatoes into small mounds on your lined baking sheet.

Step 3

Method B: Use a cookie scoop or spoon to portion small mounds of mashed potatoes on your lined baking sheet. Use a fork to rake ridges into the mounds.

Step 4

Bake the potato mounds for 20-30 minutes until the edges are golden brown. Enjoy while warm and crispy.

Step 5

If you need to make mashed potatoes: Peel and roughly chop the potatoes into large chunks. Place in a pot of heavily salted cold water and bring to a boil. Cook until fork tender, about 10 minutes. Drain and spread the chunks out onto a sheet pan, and mash with a fork until very smooth.

Step 6

Remove the leaves from the rosemary sprigs by running your fingers down the stem. Chop the rosemary up and place in a saucepan with the half and half. Bring to a simmer, then cover with a lid and let steep for 10 minutes.

Step 7

Strain the rosemary out of the half and half, and add it to the mashed potatoes along with the butter. Season with salt and pepper to taste, and the potatoes are ready to be used.