Name: Arugula and Goat Cheese Mashed Potatoes
Yield: Serves 6
Ingredients: 3 pounds (about 5 large) russet potatoes, peeled, quartered; 1/4 cup (1/2 stick) butter; 1 1/4 cups whole milk; 5 ounces soft fresh goat cheese (such as Montrachet), crumbled; 1 cup (packed) chopped arugula leaves (about 2 large bunches)

Terrific with roast chicken, lamb or steak.

Recipe information

Yield
Serves 6

Ingredients

3 pounds (about 5 large) russet potatoes, peeled, quartered

1/4 cup (1/2 stick) butter

1 1/4 cups whole milk

5 ounces soft fresh goat cheese (such as Montrachet), crumbled

1 cup (packed) chopped arugula leaves (about 2 large bunches)

Preparation

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

TagsRusset Potato Potato Root Vegetable Vegetable Goat Cheese Cheese Dairy Arugula Leafy Greens Side Dinner Gluten Free Nut Free Vegetarian Quick Easy Simmer Bon Appétit

Recipe notes

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