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This one can be
prepared up to 2 hours ahead...
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2
lbs |
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Yukon Gold potatoes, peeled, cut into ¾"
cubes |
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5
oz |
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soft
fresh goat cheese |
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¼
cup |
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(or
more) whole milk |
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2
Tbs |
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butter |
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4
tsp |
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chopped fresh sage |
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fresh sage sprigs |
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1 |
Cook
potatoes in large saucepan of boiling salted
water until tender, about 12 minutes; drain
well. Return to same pan. Add cheese, ¼ cup
milk, and butter; mash until smooth. Mix in
chopped sage; season to taste with salt and
pepper. |
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2 |
Mound
potatoes in bowl. Garnish with fresh sage
sprigs. |
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Servings: 4 |
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Cooking Tips |
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*Step one can be
prepared 2 hours ahead. Let stand at room temperature.
Rewarm over low heat, thinning with more milk, if too
thick). |
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Recipe Source |
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Bon Appetit |
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