|Posted by Stacey @ Savory & Sweet on April 25, 2012 at 6:30 PM|
Herbed goat cheese just happened to become one of my new favorite yummy "it" things. I used it in a pasta dish, spread some on crackers, and it's possible that I may have eaten a few spoonfuls just as is. Don't judge. This dish was just done in natural succession. I became obsessed with an item and I needed to spruce-up a boring side dish. Turns out that the goat cheese made the mashed potatoes super creamy without having to use a ton of butter or milk.
Servings: 2 heaping portions
1lb White potatoes (about 6-8 small size), cut into fours
3 Tablespoons Chavrie Herbed Goat Cheese (about 1/2 the package)
2 Tablespoons Butter
1/4 Cup milk
1 Tsp Salt
1 Tsp Fresh Ground Pepper
Boil un-peeled, cut potatoes until fork tender, about 20-25 minutes. Drain and return into pot. Off heat, add cheese, butter, milk, salt and pepper. Using a potato masher, press, stir and mash ingredients untill well combined.