Rosemary Browned Butter Mashed Potatoes With Goat Cheese and Balsamic Glaze

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 3 sprigs Rosemary, Fresh
  • 2 lb Yellow potatoes

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 stick Butter
  • 1/4 cup Goat cheese
  • 1/2 cup Half and half

Found on lifeasastrawberry.com

Description

Ingredients

• 2 lbs. yellow potatoes, peeled and quartered
• 1 stick butter
• 2 cloves garlic, peeled
• 3 sprigs fresh rosemary
• ½ cup half and half
• ¼ cup crumbled goat cheese
• ¼ cup balsamic vinegar
• salt and pepper to taste

Directions

• Boil potatoes in very salty water until they are easily pierced with a fork, about 45 minutes. Drain and set aside in a colander. Return empty potato pot to the stove.
• Give each garlic clove a tap with the flat side of your knife to crush them a bit and let some of the juice out.
• Add crushed garlic, rosemary sprigs, and butter to the empty potato pot. Cook on low heat until butter has melted and browned, usually 5-7 minutes.
• While the butter browns, place balsamic vinegar in a small skillet or saucepan and cook over medium heat until it bubbles and reduces to a thick, syrup-y consistency, 7-10 minutes. Remove from heat and set aside.
• Remove garlic and rosemary from browned butter and discard. (You can save some of the crispy rosemary for a garnish if youd like!)
• Return potatoes to pot and mash until all of the browned butter is soaked up. Add salt, pepper, and half and half and mash until potatoes are creamy.
• Place mashed potatoes in a large serving dish or separate it into individual servings. Top with goat cheese and a drizzle of balsamic reduction. Serve immediately.