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 Boil the potatoes: 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 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. (See How to Brown Butter.)
3 Add sage and pour over potatoes: Add the chopped sage to the butter (it may cause some foaming). Pour over the potatoes.
4 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.