Goat Milk Rosemary Garlic Mashed Potatoes

All my non-vegan friends (there are a lot of you) eat your hearts out for this is the only recipe of the year you will ever see me using milk or butter! Ryan and I are attending his family’s Thanksgiving, this year, so we opted to make mashed potatoes for the Snows.

My favorite, MOST favorite, food in the whole world is the potato--cooked any type of way. It always has been. My grandfather and I would wake up at six every morning, in the summers, and head down to a local diner in Cathey's Valley, CA to meet his friends for coffee. He'd let me order hash browns every single morning. Those are some of my fondest memories. So I would NEVER give up mashed potatoes on Thanksgiving. NEVER. Here is the version that I make.

I prefer to use goat’s milk, as their enzymes are much closer to that of a human, than cows, so it is much easier for our bodies to digest. I especially like this raw version, as it is thick and creamy giving the mash a wonderful fluff. Adding raw rosemary and garlic round out the pallet perfectly and add their own wonderful spice.



1 pound of organic new potatoes

¾ c organic goat milk | more if needed for consistency

½ stick of organic butter

½ tsp coarse sea salt | more if needed for taste

3 tbls minced fresh rosemary

3 cloves minced garlic

Fresh ground pepper



Wash and scrub potatoes well. I leave the skin as 20% of the best nutrients of a potato are in the skin and it adds a visual texture. Cut potatoes into 1” pieces, add to Dutch oven, and fill with water covering potatoes one inch. Bring to a boil, and cook on med-high for 15 minutes or until perfectly soft. Drain water. Add milk, salt and butter and begin to mash. Once potatoes are softening, add rosemary and garlic so that the mashing will break open their scent and flavor. Taste and feel free to add more of any ingredient to meet your liking. Grind fresh pepper on top and serve.