Name: Mashed Yukon Gold Potatoes with Goat Cheese and Basil
Yield: Makes 8 servings
Ingredients: 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces; 5 ounces soft fresh goat cheese (such as Montrachet), crumbled; 4 tablespoons (1/2 stick) butter; 3/4 cup half and half; 3 tablespoons chopped fresh basil; 1 tablespoon minced garlic

Recipe information

Yield
Makes 8 servings

Ingredients

2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces

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

4 tablespoons (1/2 stick) butter

3/4 cup half and half

3 tablespoons chopped fresh basil

1 tablespoon minced garlic

Preparation

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.

TagsYukon Gold Potato Potato Root Vegetable Vegetable Goat Cheese Cheese Dairy Basil Herbs & Spices Side Dinner Gluten Free Nut Free Vegetarian Easy Weeknight Meals Bon Appétit

Recipe notes

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