Rosemary Goat Cheese Mashed Potatoes
- 2 1/2 pounds Yukon Gold potatoes
- 4 tablespoons butter at room temperature
- 4 ounces soft goat cheese, crumbled and at room temperature
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh rosemary leaves
- Coarse salt and fresh ground pepper to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Rosemary, fresh leaves (2 tablespoons)
- Yukon gold potatoes (2 1/2 pounds)
- Cooking & Baking
- Salt and fresh ground pepper, Coarse (1)
- Dairy
- Butter (4 tablespoons)
- Goat cheese, soft (4 ounces)
- Heavy cream (1/3 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published April 17, 2012 (10 months ago).
190 people saved this recipe.
