Rosemary and Garlic Mashed Potatoes with Goat Milk and Butter
Rosemary and Garlic Mashed Potatoes with Goat Milk and Butter
Course: Side Dish
Ingredients:
4 large russet potatoes, peeled and cut into chunks
4 tablespoons goat butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1/2 cup goat milk (or regular milk if preferred)
Salt and black pepper to taste
Instructions:
Place the peeled and chopped potatoes in a large pot of cold, salted water.
Bring the water to a boil over high heat. Reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are boiling, in a small saucepan, melt the goat butter over low heat.
Add the minced garlic and finely chopped rosemary to the melted goat butter. Cook for about 2-3 minutes, stirring frequently until the garlic becomes fragrant. Remove from heat and set aside.
Drain the cooked potatoes thoroughly and return them to the pot.
Use a potato masher or a hand mixer to mash the potatoes until they are smooth and free of lumps.
Pour the melted goat butter mixture into the mashed potatoes and stir to combine thoroughly.
Gradually add the goat milk to the potatoes while continuing to stir. Add just enough milk to achieve your desired creamy consistency. You may need more or less depending on your preference.
Season the mashed potatoes with salt and black pepper to taste. Adjust the seasoning as needed.
Serve as a delicious side dish alongside your favorite main course.
