Goat Cheese Sage Mash Potatoes

Print this recipe

Ingredients

3 peeled and evenly diced russet potatoes
1 teaspoon salt
cup half and half
3 teaspoons unsalted butter
4 ounces goat cheese, crumbled
2 teaspoons rolled and finely sliced sage leaves
Coarse salt and cracked black pepper

Preparation

1
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.
2
Place boiled potatoes into a mixer with a paddle whip or use a hand mixer to whip potatoes for 2 minutes until smooth. Return the potatoes to the pot and add sage butter, half and half, goat cheese and season with salt and pepper to taste.

Tools

.

About

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.

Yield:

6 side dishes

Added:

Wednesday, December 9, 2009 - 10:09pm

Creator:

Related Cooking Videos