Classic mashed potatoes are given a whole
new look and taste (not to mention added nutrition) with the
addition of soft and creamy goat cheese and chopped arugula leaves.
Arugula and Goat
Cheese Mashed Potatoes
- 3 cups (about 5 large) russet potatoes,
peeled, quartered
- 1/4 cups butter
- 1 1/4 cups whole milk
- 5 ounces soft fresh Vermont goat cheese,
crumbled
- 1 cup (packed) chopped arugula leaves
(about 2 large bunches)
- 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.
Makes 6 servings.
Recipe provided courtesy
of Vermont Cheese Council.
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