Arugula and Goat Cheese Mashed Potatoes
Classic mashed potatoes are given a whole new look and taste with the addition of soft and creamy goat cheese and chopped arugula leaves.
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.