Arugula and Goat Cheese Mashed Potatoes
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 1:45am

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.

About


Recipe from the Vermont Cheese Council.