Mashed Potatoes with Shallots, Goat Cheese, and Herbs



Yield: 10 servings.Marge Eastman, A Culinary Tour of HomesBig Canoe Chapel Women's GuildBig C

Recipe from

Cooking Light


3/4 cup chopped shallot (about 4 large)
2 teaspoon olive oil
2 1/2 pounds Yukon Gold or round red potatoes
1 cup milk
10 ounce soft goat cheese
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnishes: fresh thyme sprigs, fresh parsley sprigs


Cook shallot in oil in a large skillet over medium heat 4 to 5 minutes or until tender and golden. Set aside.

Cook potatoes in boiling water to cover 30 to 35 minutes or until tender. Let cool 5 minutes. Peel and mash potatoes with a potato masher. (Do not use a food processor.)

Heat milk in a small saucepan until warm; add milk to potato. Stir in shallot, goat cheese, and next 5 ingredients. Spoon into a serving dish. Garnish, if desired.