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Mashed Potatoes with Shallots, Goat Cheese, and Herbs

Mashed Potatoes with Shallots, Goat Cheese, and Herbs

Cooking Light JULY 2010

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

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

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.

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Mashed Potatoes with Shallots, Goat Cheese, and Herbs recipe

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