Mashed Potatoes with Goat Cheese and Sage
Mashed potatoes get a flavor makeover with creamy goat cheese and fresh sage in this side dish.
Servings: 6 as a side
- 2 1/2 lbs. Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 5 oz. soft goat cheese, crumbled
- 1/4 c. butter
- 1/4 c. whole milk
- 2 Tbsp. fresh sage, chopped
- salt and pepper, to taste
Cook potatoes in a large saucepan of boiling water until tender, 12-15 minutes. Drain and return to the pan. Add goat cheese and butter and mash or blend with an immersion blender (the immersion blender does a much nicer job getting a creamy texture!). Add milk and sage continue to mash/blend until smooth. Season with salt and pepper to taste. Serve immediately.