GOAT CHEESE MASHED POTATOES2 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
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