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Rosemary Goat Cheese Mashed Potatoes
- 2 1/2 pounds Yukon Gold potatoes
- 4 tablespoons butter at room temperature
- 4 ounces soft goat cheese, crumbled and at room temperature
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh rosemary leaves
- Coarse salt and fresh ground pepper to taste
Directions:View on Framed Cooks
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