SAMHUINN: Garlic Rosemary Mashed Potatoes
2lbs potatoes, peeled, cut into 1-inch chunks (abt 6 lg potatoes)
4 cloves large garlic, peeled
1/4 cup goat cheese
1 tablespoon butter
1 tablespoon chopped fresh rosemary
2 teaspoons chicken bouillon
2/3 cup evaporated milk, warmed
salt and ground black pepper to taste
Put potatoes and garlic in large saucepan, cover with water and bring to a boil.
Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
Return potatoes and garlic to saucepan. Mash or beat with mixer until combined. Add cheese, butter, rosemary and bouillon; beat until smooth. Gradually beat in milk until fluffy. Season with salt and pepper.
Serves 6
