Goat Cheese Mashed Potatoes
This recipe is the GOAT.
Ingredients:
3 pounds russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
4 ounces (1 stick) unsalted butter
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
4 garlic cloves, minced
1 1/2 cups heavy cream
4 ounces goat cheese
Freshly ground black pepper
Directions:
In a medium pot, cover the potatoes with an inch of cool water. Season with a heavy pinch of salt and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the rosemary, thyme, and garlic and cook for 2 minutes until fragrant. Stir in the cream and the goat cheese to incorporate, then keep warm.
Drain the potatoes, then return them to the pot off the heat. Mash with a potato masher (you can use a potato ricer if desired), then slowly stir in the cream mixture to incorporate. Taste and adjust seasoning with salt and pepper, then serve.