Email to Buny      

Mashed: Mashed Potatoes with Goat Cheese & Herbs

Source of Recipe

unknown


List of Ingredients

2 teaspoons olive oil
3/4 cup chopped shallots
2 1/2 pounds yukon gold or red skinned potatoes -- scrubbed, unpeeled
6 ounces soft goat cheese, crumbled
1 cup milk, heated till warm
1 tablespoon fresh chopped fresh thyme, chive -- and parsley
or 1 tsp. dried thyme and rosemary


Recipe

Heat oil in medium heavy skillet over medium high heat. When hot, add shallots and saute, stirring, until softened and light golden, 4-5 minutes. Remove from heat and set aside. Bring a large pot of water to a boil. Add potatoes and cook until tender, 30-40 minutes, depending on size of potatoes. Drain; when cool enough to handle, peel potatoes. Mash potatoes with wooden spoon or masher. (Do not use food processor, which will make potatoes gluey.)

Stir in shallots, goat cheese and milk. Add salt and pepper to taste. If serving immediately, transfer to a serving dish. (Potatoes can be prepared 1 day ahead to this point; place in oven-to-table baking dish sprayed with cooking spray. Cool, cover and refrigerate. Reheat, covered, at 350ºF for 15-25 minutes.) Stir in herbs and check seasonings again. Serves 6.