Rosemary and Chevre Mashed Potatoes

To test potatoes for doneness, insert a knife into the center, if the potato slides off the knife, it's done. Overcooking causes the potatoes to become waterlogged.

Makes about 6 cups; Total Time: about 30 minutes

2 1/2 lb. Yukon gold potatoes, peeled, cut into 2-inch cubes
3 sprigs fresh rosemary
4 tablespoons unsalted butter, melted
4 ounces chevre (goat cheese)
1/3 cup buttermilk
1 tablespoon minced fresh rosemary
1 tablespoon minced lemon zest
1 teaspoon kosher salt
1/4 teaspoon black pepper

Boil potatoes and rosemary sprigs in salted water until tender, 15-20 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 in butter to coat. Add goat cheese and still until melted. Fold in buttermilk, minced rosemary, zest, salt and pepper.


Nutritional Facts:
Per cup:
Cal: 284
Total Fat: 12g
Sat. Fat: 8g
Chol: 29mg
Sodium: 856mg
Carbs: 38g
Fiber: 4g
Protein: 7g