Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

Name: Creamy Mashed Potatoes with Goat Cheese and Fresh Sage
Yield: 4 servings
Ingredients: 1 2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch cubes; 1 5 ounces soft fresh goat cheese; 1 1/4 cup (or more) whole milk; 1 2 tablespoons (1/4 stick) butter; 1 4 teaspoons chopped fresh sage; 1 Fresh sage sprigs

From the kitchen of Carly

Yukon Gold potatoes meet tangy goat cheese and fresh sage for mashed potatoes that taste anything but plain. Buttery, creamy, and herbaceous, this side elevates any dinner table. Make it ahead and reheat gently when needed.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
15 ounces soft fresh goat cheese
11/4 cup (or more) whole milk
12 tablespoons (1/4 stick) butter
14 teaspoons chopped fresh sage
1Fresh sage sprigs

Instructions

Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.