Mashed Potatoes with Shallots, Goat Cheese, and Herbs

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

More From Cooking Light


Ingredients

  • 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

Preparation

  1. Cook shallot in oil in a large skillet over medium heat 4 to 5 minutes or until tender and golden. Set aside.
  2. 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.)
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mashed Potatoes with Shallots, Goat Cheese, and Herbs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy