2 Large Idaho potatoes, peeled and diced
3 Tbs Butter
¼ lb Goat cheese, softened
¼ Cup Heavy cream (or up to 1/2 cup, if needed)
Salt and pepper, to taste
InstructionsPut potatoes in a pot of salted water and bring to a boil.
Reduce heat and simmer until fork tender, about 12-15 minutes.
Remove pan from heat and drain potatoes.
Put potatoes back into pot and return to heat.
Cook 2-3 minutes stirring constantly to dehydrate potatoes.
Remove from heat and add butter and soft goat cheese.
Use a hand-held masher to mash potatoes, adding cream until desired smoothness is achieved.
Season with salt and pepper.
Serve immediately, or for a change of pace, see tip below...These can be served just from the pot, or for a treat, spray a cassarole dish with Pam and spoon in potatoe mixture. Bake in 350° egg (or oven) for about 15-20 minutes until lightly browned on top.Yield 4 servings.NotesNumber of Servings: Time to Prepare: