Rosemary Browned Butter Mashed Potatoes with Goat Cheese

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.

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.

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.

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.

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!)

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.

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.