Rosemary and Chevre Mashed Potatoes

By lorik

Ingredients

• 2 1/2 lbs Yukon gold potatoes, peeled, cut into 2 inch cubes
• 3 sprigs fresh rosemary
• 4 Tbsp unsalted butter, melted
• 4 oz chevre (goat cheese)
• 1/3 cup buttermilk
• 1 Tbsp minced fresh rosemary
• 1 Tbsp minced lemon zest
• 1 tsp kosher salt
• 1/4 tsp pepper

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

Boil potatoes and rosemary sprigs in salted water until tender, 15 to 20 minutes. Remove sprigs and drain potatoes. Return potatoes to the pan and dry briefly over medium heat, stirring often to prevent scorching. Remove pan from heat.

Mash potatoes and stir in butter to coat. Add goat cheese and stir until melted. Fold in buttermilk, minced rosemary, zest, salt and pepper.