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Rosemary and Garlic Mashed Potatoes with Goat Milk and Butte Recipe (with Video)

Easy, Fish-free, Shellfish-free

Discover our Rosemary and Garlic Mashed Potatoes with Goat Milk and Butte Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 30min


Mashed Potatoes
- 4 Russet potatoes, peeled and cut into chunks
- 4 tbsp goat butter
- 2 clove Garlic, minced
- 1 tbsp Fresh rosemary, finely chopped
- 0.5 c goat milk
- Salt, to taste
- Black pepper, to taste
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Preparing the Potatoes
1. Place the peeled and chopped potatoes in a large pot of cold, salted water.
2. Bring the water to a boil over high heat.
3. Reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Preparing the Goat Butter Mixture
1. While the potatoes are boiling, in a small saucepan, melt the goat butter over low heat.
2. Add the minced garlic and finely chopped rosemary to the melted goat butter.
3. Cook for about 2-3 minutes, stirring frequently until the garlic becomes fragrant.
4. Remove from heat and set aside.
Mashing the Potatoes
1. Drain the cooked potatoes thoroughly and return them to the pot.
2. Use a potato masher or a hand mixer to mash the potatoes until they are smooth and free of lumps.
Combining the Ingredients
1. Pour the melted goat butter mixture into the mashed potatoes and stir to combine thoroughly.
2. Gradually add the goat milk to the potatoes while continuing to stir.
3. Add just enough milk to achieve your desired creamy consistency.
Seasoning and Serving
1. Season the mashed potatoes with salt and black pepper to taste.
2. Adjust the seasoning as needed.
3. Serve as a delicious side dish alongside your favorite main course.

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