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1 large garlic clove, peeled and halved
3 tablespoons room-temperature unsalted butter
3 pounds russet potatoes, peeled
Salt and freshly ground pepper
1 1/2 cups (12 ounces) creme fraiche
1 1/2 cups (packed) grated Gruyere cheese (about 6 ounces)
1 teaspoon finely chopped fresh rosemary (optional)
2 tablespoons chopped chives or fresh Italian parsley (or a little of both)
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1st Keep
 juliecolosimo
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