Thursday, September 8, 2011

Mashed Potatoes with Rosemary and Goat Cheese

Recipe and tale...coming soon...

But first...

Hooray to pal Krista Davis, who has a new book out this week, the fifth in the Domestic Diva Mystery series: THE DIVA HAUNTS THE HOUSE

I'm proud to say I've read this book and enjoyed every spooky fun moment!

Great reviews come from Lesa Holstine's LESA'S BOOKS CRITIQUES and more.

You can enter to win an autographed copy of Krista’s The Diva Haunts The House from the Dru's Book Musings by clicking here. (Hurry, contest ends 9/12.)

Once again, wahoo, Krista!! Bring on more Sophie and Natasha.

And now for my recipe or "peace" offering: 

I have been in the mood for a hearty meal. It's still warm in California, but there's something that happens to my appetite as "autumn" approaches. Or maybe it's as deadlines loom and I need sustenance. I have the final polish of book 3: CLOBBERED BY CAMEMBERT due this week and the turn in of the manuscript for book 4: TO BRIE OR NOT TO BRIE next week.  Food!  Feed me! Wine me and dine me, if you must. LOL

Perhaps I'm a bit of a squirrel. I feel like I'm storing up for the winter.

When I went on vacation in July in Lake Tahoe , my husband and I had the most delicious dinner. Lamb served with rosemary mashed potatoes laced with goat cheese. I decided to see if I could whip up my own version. The result was dynamite. Mashed potatoes, in my mind, are always comfort food or "peace" food - peace of mind, peace of soul...and definitely good for storing up for the winter.


Mashed potatoes with rosemary and goat cheese
Serves 4

2 thin-skinned potato (red, white…)
1/2 cup half and half
4  ounces goat cheese
4 tablespoons rosemary (fresh, snipped)
1 teaspoon salt


Take the fresh rosemary and strip off the “petals”. Discard the stem. Snip into ¼” bits, and set aside.

Bake or boil the potatos.  (You can also microwave, which I did, according to directions, putting a slice in the potatoes first to let air escape so they don’t pop – about 5-8 minutes). Boiling potatoes timing depends on the size of your potatoes and saucepan. I like to use a six-quart saucepan, fill with water, and bring the water to a boil. I cut the potatoes in half, and set them into boiling water, then boil (reducing heat to medium) until a fork can pierce them easily. (10-20 minutes).

Dice the potatoes into small bites. Put into a bowl. Add the half and half, the goat cheese, the rosemary and salt. Beat (with a fork or an egg beater). Serve.


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  1. Exciting that there are two more books in the works.

    When newly married, I cooked lamb chops for my parents and Greek husband for Easter, with pork chops for me. But I always loved the cheese and potatoes. Never thought to combine. (And one can acquire a taste for lamb.)

  2. You've got a lot going on this week! Good luck with it, Avery! And thanks for this delicious-sounding recipe. Hurray for goat cheese!

  3. Love the new titles, Avery! My editor and I are still wrestling with finding one for the apple-cow-politics one, after 30+ candidates. Sigh.

    Since it's cold and damp in Massachusetts (the new normal), that potato dish sounds perfect. And I just happen to have goat cheese and fresh rosemary in the fridge.

  4. Liz, thanks, glad you like that there are more books. I'm busy editing!

    Yes, I think some love lamb and some hate lamb. I adore it. My husband likes lamb chops but not leg of lamb. Go figure. But the mashed potatoes, we both adored.


    Elizabeth - yep, lots going on. Busy, busy, busy. My mind is a whirl. And it's amazing how one book seems to blend with the next. I feel like I'm reading a "saga."

    Sheila thanks re: titles. I adore titles. I'm thinking there's a cowpolk in your title somewhere. Cowpolk Cores? Core-polk Bellies? Delicious Beef Patties? I'm having fun, you realize! Share the candidates on your FB and see who votes for what?


  5. Continued congrats to Krista on her new release this week! (By all accounts, it's flying off the shelves! W00t!)

    Clearly, you're mighty busy yourself. Those titles are wonderful. Hang in there on the tight deadlines (keep caffeine handy, lol).

    On today's recipe - thank you! Australian lamb is a treat for Marc and I, and we do make it with rosemary. Now we'll buy extra and make your goat cheese mashed potatoes. This combo of flavors is genius, and I can't wait to try it!

    ~ Cleo Coffeehouse

  6. Cleo, you are so sweet with the "woots"! Isn't it fun to watch our fellow author pals do so well in the lists? Yay!


  7. Congrats to Krista on release week and Avery for new title news. I may just have to celebrate with this delicious dish! Love it.

  8. Yum, I'm having lamb tonight.
    Hang in there with the edits and the new book, Avery! We want more adventures from the wonderful Charlotte in Providence, so keep 'em coming!

  9. Inspired Dave, meat pops! Too cute.
    Rochelle, thanks for the sweet thoughts.
    MJ, aren't Krista's reviews fun? !

  10. Thanks so much, Avery, Cleo, and Mary Jane!

    Avery, mashed potatoes are among my favorites. I've served them with meats roasted with rosemary, but I never thought of putting rosemary in the potatoes! What a great idea.

    ~ Krista

  11. Krista, glad you like. :) Rosemary happens to be one of my favorite flavors. I add it to pasta, rice, meats, just about anything. Added to chicken and baked slow for an hour and a half, it simply perfumes the kitchen.


  12. A gorgeous meal all around. I didn't like goat cheese until later in life but now it's one of my favs. Good luck turning in the manuscript - you'll do it and it'll be another killer read!