Mashed Potatoes with Brown Butter, Goat Cheese, and Sage (photo)

Mashed Potatoes with Brown Butter, Goat Cheese, and Sage

Ingredients

  • 1.5 lbs. yukon gold potatoes, peeled and quartered
  • 1/2 teaspoon of salt
  • 3 tablespoons of butter
  • 3 tablespoons of milk
  • 1 teaspoon of chopped fresh sage
  • 4 ounces of goat cheese chevre

Method

1 Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then bring the heat down to low and simmer for 15-20 minutes or until a fork easily pierces the potatoes. Drain the water from the potatoes.

2 Place the butter in a small saucepan over low heat and brown the butter. The butter will foam for a bit before calming down. When the butter turns to a light amber color watch for it to turn to a nutty brown (this can happen very quickly). Immediately take off heat. Add the chopped sage to the butter (it may cause some foaming). Pour over the potatoes.

3 Add the goat cheese chevre, and milk and mash the potatoes with a potato masher until smooth and all ingredients are well incorporated. Salt and pepper to taste and serve immediately.

Main Ingredients

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Cuisine