GOAT CHEESE MASHED POTATOES

2 pounds white potatoes, peeled and quartered
4 ounces goat cheese
4 tablespoons butter
3/4 to 1 cup evaporated milk (Carnation)
Salt and white pepper (to taste)

Place peeled and quartered potatoes in a large pot and cover with cold water. Bring to boil over medium-high heat. Reduce heat. Simmer until fork- tender, about 10 to 15 minutes; drain.

Transfer potatoes to a large mixing bowl. With an electric mixer on low speed, break up potatoes.

Add goat cheese, butter and 1/2-cup evaporated milk. Whip potatoes on medium speed until smooth. Add evaporated milk to reach desired consistency. Season to taste with salt and white pepper.

Servings: 6
Source: Semi-Homemade Cooking 2 by Sandra Lee