2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces5 ounces soft fresh goat cheese (such as Montrachet), crumbled4 tablespoons (1/2 stick) butter3/4 cup half and half3 tablespoons chopped fresh basil
1 tablespoon minced garlic
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.
Epicurious
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This recipe was most recently featured in
Boston Organics Newsletter No. 20 of 2012.