It is rare that I serve any braised meat without this side. Mashed potatoes, when done well, are hard to beat. I used to make these with rosemary sprigs, but they are really unpalatable. Instead, infusing the cream with rosemary keeps the smooth potato texture intact. I also often add roasted garlic to the mix, but that is totally optional. The real key here is to use far more butter than you might have ever considered before.