Isopure Mashed Potatoes by Chef Kelly

Directions

1. Bring a pot of water up to a boil and add a generous amount of salt. Add your potatoes and boil until they are very soft and fork tender, around 20-30 minutes. Once soft, strain through a strainer. 
2. Add the potatoes back to the drain pot over medium heat and stir for 3 minutes to help some of the water evaporate, this will make for a fluffier mashed potato. Remove from the heat and set aside. 
3. While the potatoes are cooking and finishing, steep the milk. Add the cream to a pot with the rosemary, and garlic and bring to a low simmer. Steep for 5-10 minutes to infuse the flavor. 
4. Turn off the heat and remove the herbs and garlic. Whisk in the Isopure unflavored protein powder until smooth. 
5. Press the hot potatoes through a fine mesh strainer or ricer into a bowl. This may take a while but it is worth the super fine texture. 
6. Add half of the hot cream to the potatoes that have been through the strainer, and half of the cubed butter and mix with a spatula until smooth. Add more cream and more butter until desired consistency is reached. Season with salt and pepper to taste and then serve!