Goat cheese mashed potatoes from Elizabeth Ullrich

3 lbs Yukon Gold potatoes
6 oz  goat cheese, softened
2 tbs herbes de Provence
1 tbs garlic, minced
1 tbs olive oil

Salt and pepper to taste

Boil 3 pounds of Yukon Gold potatoes for 30 minutes, or until desired softness.  Drain.  Saute garlic in olive oil about 1 minute, add to potatoes.  Mash to desired consistency.  Stir in softened goat cheese, herbs and salt and pepper.

Filed in: News, NOLA Flavor

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