Rosemary and Chevre Mashed Potatoes

By amt2mf

Nutritional Information: calories 284, total fat 12g, saturated fat 8g, cholesterol 29mg, sodium 856mg, carbohydrates 38g, fiber 4g, protein 7g

Ingredients

• 2 1/2 lb yukon gold potatoes, peeled, cut into 2 in cubes
• 3 sprigs fresh rosemary
• 4 T unsalted butter, melted
• 4 oz chevre (goat cheese)
• 1/3 c buttermilk
• 1 T minced fresh rosemary
• 1 T minced lemon zest
• 1 t kosher salt
• 1/4 t black pepper

Preparation

Step 1

1. Boil potatoes and rosemary sprigs in slated 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 buttermilk, minced rosemary, zest, salt, and pepper