Goat Cheese Mashed Potatoes
- 3 pounds russet potatoes peeled, and cut into 1 1/2" pieces
- 1 cup whole milk
- 1 onion chopped
- 6 tablespoons butter - (3/4 stick)
- 4 ounces soft fresh goat cheese, such as Montrachet crumbled
- Salt to taste
- Freshly-ground black pepper to taste
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.)
This recipe yields 6 servings.