Ingredients
- 2 tsp olive oil
- 3/4 cup shallots, chopped
- 2 1/2 lb yukon gold or red skin potatoes, scrubbed, unpeeled
- 6 to 8 oz soft goat cheese, crumbled
- 1 cup low-fat milk, heated until warm
- 3/4 tsp salt
- Freshly ground white or black pepper
- 1 Tbsp thyme, chopped
- 1 Tbsp chives, chopped
- 1 Tbsp parsley, chopped
- Sprigs of fresh herbs to taste, optional
Preparation
Step 1
Heat oil in heavy skillet over medium-high heat. When hot, add shallots and sauté, stirring, until tender and light-golden, 4 to 5 minutes. Remove from heat and set aside.
Bring large pan of water to boil. Add potatoes and cook until tender, 30 to 40 minutes, depending on size of potatoes. Drain. When cool enough to handle, peel potatoes. Puree potatoes in food mill or mash with wooden spoon or masher. Do not use food processor, which will make potatoes gluey. Stir in shallots, cheese and warm milk. Season to taste with salt and pepper. Transfer mixture to buttered baking dish.
(Potatoes can be prepared day ahead to this point. Cover and refrigerate. When ready to use, heat in microwave oven, until hot or heat in covered baking dish at 350° f 15 to 25 minutes in conventional oven.)
Stir in thyme, chives and parsley. Adjust seasonings to taste. Serve hot in dish, garnished with bundle of fresh herbs.