Cooking Light JULY 2010
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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