Goat Cheese Mashed Potatoes

Autumn 2011
food and drink

BY: Lucy Waverman & James Chatto

These have lots of flavour, which complements the turkey beautifully. You could use Gorgonzola instead of goat cheese for a different take.

3 lbs (1.5 kg) Yukon Gold potatoes, peeled
1 cup (250 mL) milk
1 cup (250 mL) soft goat cheese
¼ cup (60 mL) roasted garlic purée
½ cup (125 mL) butter
Salt and freshly ground pepper

1 Cut potatoes in even-size chunks and place in cold salted water. Bring to boil and boil until tender, about 15 to 20 minutes. Drain well, return potatoes to pot and place on turned-off burner to dry.

2 Mash potatoes with a potato masher or whisk. Whisk in enough milk to make a thick purée, together with goat cheese, roasted garlic and butter. Season well with salt and pepper.

Serves 8