Goat Cheese Sage Mash Potatoes
By: Melissa Peterman
Published: Wednesday, December 9, 2009 - 10:09pm

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.

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.