Step 1

Cook potatoes and rosemary sprigs in salted water 15-20 minutes, or until tender.

Step 2

Remove sprigs and drain potatoes. Return potatoes to the pan and dry briefly over medium heat, stirring often to prevent scorching. Remove pan from heat.

Step 3

Mash potatoes and stir in butter to coat. Add goat cheese; stir until melted.

Step 4

Fold in buttermilk, minced rosemary, zest and seasonings.