Monday, May 03, 2010

Arugula and Goat Cheese Mashed Potatoes

The girls loved this one. I substituted 2% for the whole milk, and sheep feta for the goat cheese, since they were already in our fridge.

(from the Join the Farm website)

3 lbs russet potatoes, peeled, quartered
1/4 cup butter
1 1/4 cups whole milk
5 oz soft fresh goat cheese, crumbled
1 cup packed chopped arugula leaves

Cook potatoes until tender (about 30 mins). Drain. Return to pot and stir over low heat until excess moisture evaporates. Add butter; mash until smooth. Bring milk to a simmer in saucepan. Remove from heat. Add cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula.

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