Arugula and Goat Cheese Mashed Potatoes

Ingredients

5 large russet potatoes, peeled, quartered
1/4 cup butter
1 1/4 cups whole milk
5 ounces soft fresh Vermont goat cheese, crumbled
1 cup (packed) chopped arugula leaves

Preparation

1
Cook
2
Potatoes in large pot of boiling, salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth.
3
Bring milk to simmer in saucepan. Remove from heat. Add goat cheese: whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

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About

Recipe from the Vermont Cheese Council.

Yield:

6.0

Added:

Thursday, December 10, 2009 - 1:45am

Creator:

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