So, I’d like to go on record as saying that mashed potatoes are pretty dang good on their own, and I usually don’t condone any messing with a good old classic mashed potato recipe. On occasion my mother has snuck some mashed parsnips into her mashed potatoes. Or maybe it was mashed turnips. Whatever it was, I know her intentions were good, but we figured it out and staged a mutiny. There was to be NO messing with mashed potatoes! So for me to break my sacred mashed potato rule, you know it had to be for something amazingly, extra-specially good.
Which brings me to the subject of rosemary. Rosemary is one of those amazingly, extra-specially good things. In the summer, I always have big whiskey barrel full of it outside my kitchen door.
I miss it SO much in the winter, so much so that this past year my heroic Southern husband tried to keep some growing in a pot during the chilly winter months. It started out okay, but rosemary just plain doesn’t like to be inside. It got slowly more and more spindly, until it looked like the rosemary plant version of Charlie Brown’s Christmas tree. He never gave up though…he watered it and talked to it and defended it staunchly whenever I mentioned that it was looking a little, well, spindly. (This is the 1,375,823rd reason why I love this guy so much. If he thinks I want rosemary plants all year long, he throws himself into it 100%. Extra smooches for him.)
Back to the mashed potatoes. I usually make mine with butter and cream cheese, but I recently came into a large amount of scrumptious goat cheese and thought I would walk on the wild side and substitute goat cheese for the cream cheese. And since I was throwing caution to the wind, I decided I would add in some fresh rosemary as well. (From the supermarket. Not the plant. Don’t ask.) The result was a wonderful mashed potato concoction laced with bits of rosemary and with just a hint of that gorgeous, tangy goat cheese flavor.
But Mom? This is not a repeal of the ban on turnips/parsnips/eggplant in YOUR mashed potatoes. I love yours (and you!) just the way they are!
Serves: 4-6 servings
- 2½ pounds Yukon Gold potatoes
- 4 tablespoons butter at room temperature
- 4 ounces soft goat cheese, crumbled and at room temperature
- ⅓ cup heavy cream
- 2 tablespoons chopped fresh rosemary leaves
- Coarse salt and fresh ground pepper to taste
- Peel potatoes and cut into chunks. Place in a large pot of water and bring to a boil. Boil until potatoes are soft when you insert a knife into one of the chunks, about 1015 minutes.
- Drain and return to the pot. Put the heat on very low and mash with a potato masher until they are fully mashed.
- Add butter and stir until melted. Add in goat cheese and stir until cheese is melted. Now pour in cream in small increments until the potatoes are the consistency you like.
- Stir in chopped rosemary, and season to taste with salt and pepper. Serve at once.