Creamy mashed yukon gold potatoes with goat cheese, sage, and browned butter.
- 1 1/2 pounds yukon gold potatoes, peeled and quartered
- 1 teaspoon salt
- 3 Tbsp butter
- 1 teaspoon chopped fresh sage
- 4 ounces goat cheese
- 3 Tbsp milk
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 lower the heat and simmer for 15-20 minutes or until a fork easily pierces the potatoes. Drain the water from the potatoes.
2 To brown the butter, place the butter in a small saucepan over low heat. (Use a stainless steel saucepan so you can see the butter browning.) Let the butter melt and continue to watch it as it cooks. The butter will foam for a bit and then calm down. After a few minutes, flecks of brown will appear at the bottom of the pan. When you see this, and the melted butter takes on a nutty aroma, take it off the heat.
Add the chopped sage to the butter (it may cause some foaming). Pour over the potatoes.
3 Add the goat cheese 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.