Creamy mashed yukon gold potatoes with goat cheese, sage, and browned butter.
- 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
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.