Goat Cheese Sage Mash Potatoes
Combine the potatoes and ½ teaspoon of the salt in a large pot. Cover the potatoes with water, bring to a boil and cook over medium heat until fork-tender. Pour potatoes into a colander to drain. Allow to steam for 5 minutes. In a small sauté pan over medium-high heat, add butter and sliced sage leaves. Sauté for 2 minutes. Turn off heat and set aside.
This recipe is from EAT & DRINK in the Northwest book 3. I suggest serving it along side classic roast chicken. If goat cheese is too strong for you, mascarpone cheese makes an excellent substitution.
6 side dishes
Wednesday, December 9, 2009 - 10:09pm