Goat Cheese Mashed Potatoes
Bon Appétit | December 1999 Fiddle Heads, Buffalo, NY
- Ready In:
- 3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces
- 1 cup whole milk
- 1 onion, chopped
- 6 tablespoons butter
- 4 ounces soft fresh goat cheese, crumbled (such as Montrachet)
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion and butter to boil in small saucepan over medium-high heat. Remove from heat.
- Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, stir over low heat until heated through.).
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For dietary reasons I had to omit the onion and relied on the DH to do the mash and well he was as per usual a little heavy handed with the pepper (I know was not in the recipe but he thought a must in mash and well he was in charge of the mash) and well we thoroughly enjoyed, the goat cheese just added a whole new flavour to the mash, thank you Lizzie Rodriquez, made for Name that Ingredient tag game.Reply