Rosemary Mashed Potatoes with Goat Cheese
Welcome back to my elevated holiday dinner series! Today I’m sharing my favorite holiday recipe, these rosemary mashed potatoes with goat cheese. I’m also sharing my tips to the best mashed potatoes that went viral on TikTok last month!
WHAT IS rosemary MASHED POTATOES with goat cheese?
This rosemary mashed potatoes recipe is a holiday favorite, an elevated version of the classic mashed potatoes with brown butter, toasted rosemary, and creamy goat cheese.
WHAT DO YOU NEED TO MAKE rosemary MASHED POTATOES?
You only need a couple ingredients to make rosemary mashed potatoes:
potatoes
chicken broth
rosemary
butter
half-and-half
goat cheese
HOW TO MAKE Rosemary MASHED POTATOES?
To make rosemary mashed potatoes, simply cook your mashed potatoes in boiled water or chicken broth with bay leaves and then strain. Return the potatoes to the pot and add goat cheese, butter, half and half, salt, and pepper to the potatoes and mash with a ricer. To brown your butter, place butter in a small saucepan over medium heat and cook until deep golden brown, then add rosemary until toasted. Pour over potatoes and serve.
Love this recipe? try these holiday favorites:
Rosemary Mashed Potatoes with Goat Cheese
Ingredients
Instructions
- Begin by cutting your peeled potatoes into pieces that are around the same size. Add the chopped potatoes to a large pot, and then pour in chicken broth until it is covering all the potatoes. Add the bay leaves to the same pot. Bring to a boil and cook for 20-25 minutes on medium-high heat, or until fork tender.
- Drain the potatoes in a large colander over a large bowl to collect the broth for later. Remove the bay leaves from the potatoes. Using a potato ricer or masher, mash the potatoes into the same pot.
- Add 2 tbsp of the butter, all the half and half, goat cheese, salt, and pepper to the pot. Stir to combine. If you are looking for a thinner consistency, add the broth back into the potatoes, ¼ cup at a time.
- In a small skillet over medium heat, add the remaining butter. Allow the butter to melt and then brown until it smells toasted and is a deep golden brown, stirring often, about 3 minutes. Add the rosemary and then cook until toasted, about 30-60 seconds.
- Pour the browned butter and toasted rosemary over the potatoes before serving. Enjoy!
Notes
Using chicken broth is optional, as it gives the potatoes much more flavor then water alone!
I like using half yukon gold potatoes, and half russet potatoes for better consistency. But you can use either, or even red potatoes!
In a pinch, you can swap cream cheese for the mascarpone.
