Rosemary and Chevre Mashed Potatoes

By Katecooks

Serv size 1 cup

cal 284
total fat 12g
sat fat 8g
chol 29mg
sodium 856mg
carb 38g
fiber 4g
protein 7g

Ingredients

• 2 1/2 lb Yukon Gold potatoes, peeled, cut into 2 in cubes
• 3 sprigs fresh rosemary
• 4 tbs unsalted butter, melted
• 4 oz chevre (goat cheese)
• 1/3 cup buttermilk
• 1 tbs minced fresh rosemary
• 1 tbs minced lemon zest
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Details

Servings 6

Preparation

Step 1

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

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