Title: Chevre Mashed Potatoes - Ew 5-6/95
Categories: Side Vegetable Cheese
Yield: 6 Servings

2 1/2	lb	Potatoes, preferably Yukon gold; peeled and cut into chunks
1	tb	Salt; plus more to taste
3	oz	Creamy goat cheese (chevre); cut into small pieces
1/2	c	To 2/3 cup skim milk; heated
		Salt & freshly ground black pepper to taste

: Place potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan. Shake the pan over low heat to dry the potatoes slightly. Remove the pan from the heat.

: Use a potato masher, ricer, or food mill to mash the potatoes. Stir in goat cheese and enough hot milk to make a smooth puree. Season with salt and pepper. (The potatoes may be made up to 1 hour ahead. To keep them warm until serving time, set the pan in a larger pan of barely simmering water and place a piece of parchment or wax paper on the surface of the potatoes. The potatoes can also be reheated in the microwave.)

Serves 6.

Per serving: 210 calories, 6g protein, 3g fat, 39g carbohydrate, 398mg sodium, 10 mg cholesterol. Recipe by Odessa Piper of L'Etoile (Madison, Wisconsin). May/June, 1995 "Eating Well" magazine. Typos by Jeff Pruett. From: Jeff Pruett Date: 24 Jul 97 National Cooking Echo Ä

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