Author Notes
The goat cheese in these mashed potatoes cuts the fat in half and tricks literally everyone who eats them - no one can tell it isn't all butter and cream! They make a great holiday side dish, especially when you already have a spread of rich dishes. —alyson mance
Ingredients
-
6
small/medium eastern potatoes, cut into chunks
-
2 sprigs
rosemary, chopped (makes about 2 tablespoons)
-
2 1/2 cups
half and half
-
4 tablespoons
butter
-
1
head roasted garlic
-
3/4 cup
goat cheese (about 5 ounces)
-
1 teaspoon
each salt and pepper, to start
-
chopped chives, for garnish
Directions
-
In a large pan, heat enough salted water to cover the potatoes. Once boiling, add the potatoes and cook until fork-tender.
-
Meanwhile, combine all other ingredients in a medium saucepan and simmer until cheese and butter have melted and mixture is warm throughout, 10-12 minutes. Once potatoes are ready, drain the water and add them back to the pan. Slowly pour in the milk mixture in increments and mash using a potato masher. Once potatoes have reached desired thickness, adjust salt and pepper to taste, garnish with chives and serve immediately.
See what other Food52ers are saying.