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Ingredients
  • 4 cloves garlic
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
  • 2 to 3 sprigs fresh rosemary
  • 1 cup low-sodium vegetable or chicken broth
  • subheading: EQUIPMENT:
  • Cutting board and chef’s knife
  • Large microwave-safe bowl
  • Measuring cups and spoons
  • Vegetable peeler
  • 9x13-inch rimmed baking sheet (quarter sheet pan) or other metal baking pan
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