1 1/2 pounds russet potatoes, peeled and cubed
2 teaspoons unsalted butter
2 tablespoons rosemary, crumbled
Cover potatoes with water in a medium saucepan and bring to a boil. Lower heat. Cover saucepan and simmer 10 to 15 minutes or until potatoes are tender. Drain water. Add remaining ingredients and salt and pepper to taste. Toss gently.
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