Rosemary Browned Butter Mashed Potatoes With Goat Cheese

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   1. Boil potatoes in a pot of 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.

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   2. 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.

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   3. Add crushed garlic, rosemary sprigs, and butter to the empty potato pot. Cook on low heat until butter has melted and browned, which usually takes 5-7 minutes.

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   4. 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, syrupy consistency, 7-10 minutes. Remove from heat and set aside.

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   5. Remove garlic and rosemary from browned butter and discard. (You can save some of the crispy rosemary for a garnish if you'd like!)

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   6. Return potatoes to the pot and mash until all of the browned butter is soaked up. Add salt, pepper and half-and-half and mash and mix until potatoes are creamy.

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   7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.