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INGREDIENTS: 3 pounds russet potatoes, peeled and quartered 1 bay leaf 1 fresh rosemary sprig 1 teaspoon salt ¼ cup unsalted butter ¼ cup sour

INGREDIENTS: 3 pounds russet potatoes, peeled and quartered 1 bay leaf 1 fresh rosemary sprig 1 teaspoon salt ¼ cup unsalted butter ¼ cup sour

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INGREDIENTS: 1 cup (2 sticks) unsalted butter, at room temperature ½ cup caramel sauce 1 teaspoon salt 2 to 4 cups confectioners’ sugar

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